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Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

Shrimp Salad Sandwiches with Avocado, Bacon & Watercress

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These exquisite, company ready sandwiches take a bit more work than a PB & J, but one bite will prove that they're worth the extra effort.  Fresh flavors from chipotle pepper purée, lime and cilantro make them irresistible!

serves 4 people

Ingredients

cost per recipe: $14.12

The price is determined by the national average.

  • 4

    cups cold water

  • 1

    lemon, cut into quarters

  • 1

    teaspoon whole black peppercorns

  • 1

    teaspoon whole coriander seeds

  • 1/2

    pound uncooked small shrimp, peeled and deveined

  • 1

    cup mayonnaise

  • 1/2

    ounce chipotle pepper puree (about 1 tablespoon)

  • 1

    tablespoon lime juice

  • 1

    stalk celery, finely chopped (about 1/2 cup)

  • 1

    small red onion, finely chopped (about 1/2 cup)

  • 1/4

    cup chopped cilantro

  • 8

    slices bacon, cooked

  • 1

    cup sliced avocado

  • 1

    bunch watercress

  • 8

    slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

view nutrition info

How to Make It

Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer.  Add the shrimp and cook for 2 minutes or until the shrimp are cooked through.  Rinse the shrimp mixture with cold water and drain well in a colander.  Discard the lemon, peppercorns and coriander seeds. Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl.  Add the shrimp and cilantro and stir to coat.  Cover and refrigerate for 30 minutes. Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.
Step 1

Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer.  Add the shrimp and cook for 2 minutes or until the shrimp are cooked through.  Rinse the shrimp mixture with cold water and drain well in a colander.  Discard the lemon, peppercorns and coriander seeds.

Step 2

Stir the mayonnaise, chipotle pureé, lime juice, celery and onion in a large bowl.  Add the shrimp and cilantro and stir to coat.  Cover and refrigerate for 30 minutes.

Step 3

Divide the bacon, shrimp mixture, avocado and watercress among 4 bread slices and top with the remaining bread slices.

Recipe Tips

  • Easy Substitution: Substitute low fat or canola mayonnaise for the mayonnaise.

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Made With
Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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