Recipe courtesy of Gourmet Magazine

Open-Faced Fried Shrimp Sandwiches with Ginger Mayonnaise

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  • Level: Easy
  • Total: 45 min
  • Prep: 45 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.