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With their vitamin K, cukes will help keep your bones strong, while protein in the eggs and shrimp energize you until dinner.
Ingredients
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1 pound peeled, deveined medium shrimp
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½ cup thinly sliced red onion
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3 tablespoons fresh lemon juice, plus 2 teaspoons grated lemon zest
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2 tablespoons rinsed capers
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¼ cup extra-virgin olive oil
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Kosher salt and freshly ground pepper
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1 cup thinly sliced English cucumber
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2 packed tablespoons chopped fresh dill
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½ cup Neufchatel
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4 slices pumpernickel sandwich bread, lightly toasted
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4 hard-cooked eggs, sliced
Directions
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Add shrimp to a pot of salted boiling water. Return just to a boil, then transfer shrimp to an ice-water bath. Drain well; slice in half lengthwise.
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Soak onion in cold water 10 minutes; drain.
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Whisk together lemon juice and zest, capers, and oil. Season with salt and pepper. Toss with shrimp, onion, cucumber, and dill to combine.
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Spread 2 tablespoons Neufchatel onto each bread slice; top with sliced egg and shrimp mixture.
Cook's Notes
You can serve these sandwiches open-faced or top with a second slice of toasted bread.