Shrimp tea sandwiches

Yield: 10 Servings

Measure 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

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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