Are you looking for a new way to serve shrimp? Why not try this delicious and easy Shrimp Sandwich. Shrimp are palatable shellfish that have been savored as delicacies for thousands of years. When cooked, all shrimp have a pink or coral color. Shrimp are rich in protein and low in both calories and fat. They are an excellent source of iron, copper, and Vitamins A, B, and D.

When buying shrimp, look for shrimp that are firm and sweet smelling. Fresh shrimp are graded according to their size. Jumbo shrimp have about 15 shrimp to a pound, large shrimp have about 25 shrimp to a pound, medium shrimp have about 35 shrimp to a pound, and small shrimp have about 50 shrimp to a pound. Frozen shrimp are also available cleaned and ready to cook.

Wrap fresh shrimp in moisture-proof paper and store in the coldest part of the refrigerator for up to 2 days. Freshly cooked or canned opened shrimp keep in the refrigerator for up to 4 days. Frozen shrimp will keep up to 2 months.

Shrimp are often served plain with salt, lemon slices, and cocktail sauce. They are also served in salads, sandwiches, casseroles, chowders, stews, gumbos, and the list could go on and on.

Here is a simple shrimp recipe that will turn these delicacies into a delicious sandwich that can be served at any meal.

Shrimp Sandwich Recipe

Cut into tiny triangles for tea sandwiches or into halves for a luncheon entree-

Ingredients:

1 3-ounce package cream cheese, softened
2 tablespoons of mayonnaise or salad dressing
Dash garlic powder
1 teaspoon prepared mustard
1 tablespoon catsup
1 cup chopped, cooked shrimp
1 teaspoon finely chopped onion
1/2 cup finely chopped celery
8 to 10 slices lightly buttered white bread

Blend the cream cheese with the mayonnaise or salad dressing. Mix in the catsup, the prepared mustard, and the garlic powder. Stir in the shrimp, the celery, and the onion. Spread the shrimp mixture between the slices of bread.

You can trim the bread crust if you do not like the crust. Cut each sandwich into 4 triangles or cut the luncheon size in half.

Makes 4 luncheon or 20 tea sandwiches.