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Shrimp Stack Sandwiches

fast.cook's picture
  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
  Dill sprig 1
  Lemon wedges 2

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.

Recipe Summary

Difficulty Level: 

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

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


Shrimp Stack Sandwiches Recipe