Open-Faced Fried Shrimp Sandwiches with Ginger Mayonnaise

Total Time:
45 min
45 min

4 servings

  • 1 1/2 pound small shrimp, shelled
  • All-purpose flour seasoned with salt and cayenne
  • Vegetable oil, for deep frying the shrimp
  • 4 tablespoons minced peeled fresh gingerroot
  • 1 1/3 cup mayonnaise
  • 6 tablespoons Dijon-style mustard
  • 8 slices rye bread, toasted lightly
  • 20 radishes, trimmed and sliced thin
  • 2 cups lightly packed alfalfa sprouts
  • 8 watercress sprigs for garnish
  • 4 teaspoons fresh lemon juice
  • In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat until it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or until they are just cooked through, transferring them as they are fried to paper towels to drain.

  • In a bowl stir together the gingerroot, mayonnaise and mustard until the mixture is well combined and spread 1 tablespoon of the ginger mayonnaise on each pieces of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich. Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them.

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