With local shrimp still available fresh off the docks here in Charleston, SC, I wanted to resurrect this feature from Design Sponge back in 2011. It’s my personal shrimp paste sandwiches and Lowcountry Lemonade recipes. These are both perfect for hosting a couple of friends for lunch now that kids are back to school. Or, for an elegant play date on those teacher work days or holidays since kids will eat these up also! Come inside the kitchen with me for the recipes!
Start with local shrimp, head and peels on, and do the work yourself (or have your husband, fiance, roommate, etc), the flavor will reward you!
Tara’s Shrimp Paste Sandwiches
(serves 4-6)
1 pound medium-sized local shrimp, cooked, peeled and deveined
1/2 teaspoon salt or to taste
juice of half lemon
1 bunch of fresh dill
1/4 teaspoon of pureed or finely diced onion
1/4 teaspoon of tabasco sauce
1/4 cup of Hellman’s (or your favorite) mayonnaise
1 baguette or a loaf of your favorite bread*
*we have lots of local bakeries churning out amazing loaves, so I love to grab one and slice myself.
Preparation
1. To prepare the shrimp, peel, dehead and devein them and place in boiling water for 1 to 4 minutes until they turn pink. To test, cut one open; it should be pink all the way through. If it is transparent, it needs further cooking but be careful not to overcook (they become mushy), so test one shrimp early!
2. Add all ingredients to a food processor and process until the mixture forms a chunky paste, as in the images. Again, try not to over mix; a little texture and tiny chunks make it good!
3. Spread mixture on toasted baguettes. Top with diced cucumbers and/or tomatoes, or serve as a tea sandwich on your favorite soft bread! I like it best when the crust is cut off, and so do my children!
You can also offer different toppings such as sliced local tomatoes or cucumbers on open faced versions (these are just a few of my favorites- olives, fresh herbs, or greens would also be great!)
My Lowcountry Lemonade (we often serve different colored versions of this at our weddings) is a perfect companion to these lemon tinged sandwiches…
Lowcountry Lemonade (Adult version; serves 4-6)
3/4 cup sugar
5 lemons
2 oz peach schnapps for every 6 oz of lemonade
one bunch of mint, rinsed and dried
1. To make a pitcher to share with friends, you should first make the simple syrup (heat 3/4 cup sugar with 1 cup water in a small saucepan until sugar is completely dissolved). Add the juice of five lemons and add both to a pitcher. Add 3 to 4 cups (to taste) of cold water (therefore, 8 to 10 ounces peach schnapps). Refrigerate for at least 30 minutes.
2. Serve over crushed ice and garnish with fresh mint leaf.
These sweet letterpressed surcie tags from Lettered Olive are perfect to have on hand for last minute guests or entertaining occasions.
