1 pound small to medium shrimp in shell, peeled and deveined
⅓ cup finely chopped fresh pineapple, blotted dry on paper towels
3 tablespoons finely chopped fresh snow peas
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped celery
¼ cup mayonnaise
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
8 large slices sourdough sandwich bread, frozen
8 thin slices fresh pineapple
4 snow pea pods
Garnish: fresh pineapple flower, snow pea slices*
Instructions
In a large saucepan, combine water, lemon slices, bay leaf, and Old Bay Seasoning, and bring to a boil. Remove from heat, add shrimp, cover pan, and let shrimp poach for 5 minutes.
Remove shrimp from poaching liquid, and place in a bowl of crushed ice to chill. Blot shrimp dry with paper towels. Place shrimp in the work bowl of a food processor, and chop finely.
In a medium bowl, combine chopped shrimp, chopped pineapple, chopped snow peas, red bell pepper, celery, mayonnaise, lemon juice, salt, and pepper, stirring to blend. Transfer shrimp salad to a covered container, and refrigerate until cold, approximately 4 hours.
Using a 2¼-inch round cutter, cut 16 rounds from frozen bread slices. Place 1½ to 2 tablespoons shrimp salad on each of 8 bread rounds. Top with remaining bread rounds.
Garnish each sandwich with a pineapple flower and 2 snow pea slices, if desired.
Notes
*Using a 1-inch linzer-type flower cutter, cut 8 shapes from pineapple chunks. Using a small paring knife, cut very thin slices from snow pea pods to resemble flower leaves.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pineapple-shrimp-salad-tea-sandwiches-recipe/