Shrimp Stack Sandwiches
|Sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Dill weed||1 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
|White bread slices/Whole wheat bread slices||4|
|Tomato||1 Large, thinly sliced|
|Small cooked shrimp||1 Pound|
|Avocado||1 , pitted, peeled, and thinly sliced|
In a small bowl, stir together mayonnaise, sour cream, lemon juice, dill weed, and horseradish.
Spread a little of the dill mixture over each bread slice; top with a few tomatoslices.
Evenly distribute shrimp atop tomato slices; spoon remaining dill mixture over shrimp.
Top sandwiches with avocado slices.
Garnish with dill sprigs and lemon wedges, if desired.
Eat with knife and fork.
Serving size: Complete recipe
Calories 1162 Calories from Fat 418
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 12.5 g62.5%
Trans Fat 0 g
Cholesterol 914.5 mg304.8%
Sodium 1546.8 mg64.4%
Total Carbohydrates 75 g24.9%
Dietary Fiber 19.6 g78.5%
Sugars 8.5 g
Protein 108 g216.9%
Vitamin A 72.6% Vitamin C 120.9%
Calcium 38.7% Iron 102.5%
*Based on a 2000 Calorie diet