Shrimp Sandwichón

Brenda Villagomez
Recipes with shrimp are always a delight of flavors, and a clear example is this Shrimp Sandwichón recipe, which is accompanied by an oyster dip. The best part of this easy recipe is that everything is prepared cold, but it is important to know that you should use plastic wrap to make it easy to unmold.
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Ingredients
12
Servings
  • 2 packages cream cheese, for the dip, 190 g each
  • 1/4 cups mayonnaise, for the dip
  • 1/4 cups sour cream, for the dip
  • 1 can smoked oysters, finely chopped, for the dip (80g each)
  • 3 tablespoons salsa macha, for the dip
  • salt and pepper
  • 15 slices sandwich bread
  • 2 cups pink shrimp, cut into cubes
  • 1 cup surimi, cut into cubes
  • 1 cup cucumber, cut into cubes
  • 2 tablespoons chives, finely chopped
  • 1 cup cucumber, cut into half-moons
  • 1 cup cherry tomato, cut in half
  • 1 cup pink shrimp
  • 1 cup green olives, cut in half
  • 1 cup surimi, cut into cubes
  • cucumber, cut into ribbons
Preparation
1h
0 mins
Low
  • In a bowl, cream the cream cheese, add the mayonnaise, sour cream, smoked oysters, spicy sauce, and season with salt and pepper. Set aside
  • Trim the edges of the slices of bread.
  • Cover the surface of a bowl with plastic wrap and arrange the slices of bread, pressing the edges to stick together.
  • Spread a little of the oyster dip over the bread. In the center, add half of the shrimp, surimi, cucumber, and green onion. Cover this mixture with more bread, spread a little of the dip, and finish with the remaining ingredients. Cover with more bread and refrigerate for 30 minutes.
  • On a plate, unmold the sandwichón, covering it with the rest of the dip. Decorate from bottom to top, forming the first line of cucumber alternating with cherry tomatoes. Continue with the second line made of shrimp and green olives.
  • For the third layer, add shrimp and surimi, finishing with a line of cherry tomatoes and placing the cucumber ribbons in the center. Cut and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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