Luckily BH&G did in their After Work Cook Book [circa '74]. Introducing another retro rave, the -Shrimpwich!
A hearty sandwich for one or two -
- 1 4 1/2oz can small shrimp, drained
- 1 hard-cooked egg, chopped
- 1/4 c mayonnaise or salad dressing
- 1 tablespoon chili sauce
- 1/2 teaspoon instant minced onion
- 1 individual French roll
- Lettuce [my fridge was leaf-barren]
Advance preparation: In small bowl combine shrimp, egg, mayonnaise or salad dressing, chili sauce, and instant minced onion. Cover tightly; chill up to 24 hours.
Before serving: Cut thin slice from top of roll; hollow out. Fill roll with shrimp mixture. Add lettuce. Makes 1 sandwich.
Okay. Next time I won't go all-in with the canned shrimp. If I want that cocktail feel vs. senior center 'fish Friday' mush, I'm opting for a bag of frozen salad shrimp. And to add the cocktail-ly zip I embellished BH&G's recipe by adding a heaping tablespoon of horseradish. And doubled up on the hard-cooked egg to amp up the texture. This po'man's cocktail would get slots more flavor from the juice of a lemon wedge, too.
The odds are good that I'd give this recipe another go.
Luck, be a hollowed-out-fishy-sandwich tonight!