Dilly Shrimp and Cucumber Sandwiches

"Land O Lakes Taste of Summer" had a lot of good-looking recipes; but I had homemade  rye hamburger buns on hand, and cucumbers in the garden, so we had to try this sandwich recipe.  I didn’t’ have lettuce, but I did have garden spinach, we think that’s a worthy tradeoff.  I also sprinkled the salad with a squeeze of lemon juice.  We thought this sandwich combination would have also been good with chopped chicken for folks who aren’t seafood lovers or who want a less expensive meal.   Finish off the plate with home-grown tomatoes…bliss.              
Dilly Shrimp and Cucumber Sandwiches
     ¼      Cup  Sour Cream
     ¼      Cup  Mayonnaise
  9          ounces  Medium Shrimp -- drained, rinsed
  1          tablespoon  Dry Onion Flakes
     ¾      cup  Dill Weed -- dried
     ¼      teaspoon  Hot Pepper Sauce
  4          each  Rye Hamburger Buns
  4          each  Lettuce Leaves or spinach
  1          medium  Cucumber -- sliced 1/8" thick (1 cup)
Combine spread ingredients; mix well.  Cover; refrigerate at least 1 hour to blend flavors.
Place 1/4 cup shrimp mixture on bottom half of bun; top with lettuce leaf, cucumber slices and top half of bun.
Serve with additional cucumbers.
4 Servings
Per Serving: 231 Calories; 16g Fat (59.9% calories from fat); 16g Protein; 9g Carbohydrate; 2g Dietary Fiber; 108mg Cholesterol; 210mg Sodium.  Exchanges: 2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.


  1. Hey this sandwiches looks very nice and very fast making. I'm always in lack of time, so this is exactly what i looking for!

  2. Looks like a great change of pace and I am always looking for that!! Terrific post. Thank you for sharing.


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