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Shrimp Salad Tea Sandwiches

Using sprouts in these flavorful sandwiches will add color and crunch.

  • Yield: Makes 4 dozen

Source: Martha Stewart Living, April 2002


  • 1 cup cooked medium shrimp (about 8 ounces), finely chopped
  • 1 1/2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 teaspoons freshly squeezed lemon juice
  • Finely grated zest of 2 lemons
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup mayonnaise
  • Coarse salt and freshly ground pepper
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 24 thin slices white bread
  • 3 ounces sprouts (optional)


  1. In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.

  2. Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.


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