This is my second most favorite tea sandwich, after the traditional Cucumber and Cream Cheese. I use bay shrimp and not prawns as the flavor is far more delicate. These would be great to add to any Holiday Tea, Ladies Lunch, or even to be used at the cocktail hour. When not making tea sandwiches I put this filling on crusty sour dough french bread – Yum!
Shrimp and Cucumber Tea Sandwiches
4 ounces bay shrimp
4 ounces cream cheese
Fresh dill, chopped
2 Tbl milk
8 slice whole wheat bread
Rinse bay shrimp under cold water in a strainer. Place shrimp on paper towels, add another layer of towels on top, and blot dry.
Add cream cheese to food processor – add milk, garlic powder and Worcestershire Sauce. Blend till smooth and creamy, yet firm. Transfer to bowl.
Chop the shrimp and then add to the cream cheese. Add fresh dill and mix lightly till well blended.
Remove some of the skin from cucumber and slice the cucumber into very thin slices.
Lay out the 8 slices of bread and spread a small amount of cream cheese on all slices. Lay 8 thin slices of cucumber on one piece of bread and top it with a heaping tablespoon of the shrimp mixture. Add a slice of bread on top, trim off crusts, and cut each sandwich into three finger-size sandwiches.