Shrimp tea sandwiches
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pimiento cream cheese |
| ½ | teaspoon | Chili sauce |
| ⅛ | cup | Finely chopped; cooked shrimp |
| ½ | teaspoon | Freshly squeezed lemon juice |
| 5 | slices | Bread |
| 5 | teaspoons | Soft butter or margarine |
| 10 | Strips pimiento | |
Directions
Combine pimiento cream cheese, chili sauce, shrimp, and lemon juice. Trim crusts and cut each slice of bread into two 2-inch diamonds with a cookie cutter. Spread each diamond with ½ teaspoon butter or margarine, then with 1 tablespoon shrimp mixture. Yield: 20 openface sandwiches.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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