Publisher Photo
Publisher Photo
Dill adds fresh taste to the shrimp and cream cheese topping Angie Hansen spreads on bagels. "I usually prepare these open-faced sandwiches for a fast lunch," comments the Gildford, Montana cook. You can heat them quickly in the microwave or pop them under the broiler if you'd like crispy bagels.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 2 bagels, split and toasted
  • 1/4 cup shredded Swiss cheese

Directions

In a bowl, combine cream cheese, mayonnaise, lemon juice and dill. Stir in the shrimp; spread over bagels. Microwave, uncovered, on high for 1 minute or broil 4 in. from the heat until hot and bubbly. Sprinkle with Swiss cheese. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Shrimp Salad Bagels in Quick Cooking November/December 1998, p42

Nutritional Facts

1 piece: 201 calories, 3g fat (0 saturated fat), 80mg cholesterol, 465mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1 can (6 ounces) small shrimp, rinsed and drained
  • 2 bagels, split and toasted
  • 1/4 cup shredded Swiss cheese
  1. In a bowl, combine cream cheese, mayonnaise, lemon juice and dill. Stir in the shrimp; spread over bagels. Microwave, uncovered, on high for 1 minute or broil 4 in. from the heat until hot and bubbly. Sprinkle with Swiss cheese. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Shrimp Salad Bagels in Quick Cooking November/December 1998, p42

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