Tea Sandwich Saturday #1 - Shrimp Crescents

Happy New Year! A new year means it's time for a new tea-related project, and this year I'm going to be broadening my horizons as far as the humble tea sandwich is concerned. You see, if you've been to tea at my house in, oh, the past 10 years or so, you've probably had some combination of these: Waldorf Chicken Salad on mini-croissants, cucumber sandwiches on white bread, Egg-Olive Salad on wheat bread, and perhaps another cream cheese concoction. In other words, I've gotten boring! One day a friend at work commented on how much she loves tea foods and wishes she could get them at the drive-through because then she'd have tea foods all the time. That comment was an epiphany for me. What's keeping me from enjoying tea foods as often as I have fast food? This year, I aim to spend these Saturday posts trying 52 new tea sandwiches, and at the end of the year I'll have a great new repertoire of tea sandwiches to rely on!



Today's recipe is based on one I saw in Emilie Barnes' "Twelve Teas of Christmas" book. I could happily eat shrimp three times a day, and this recipe was super easy to make and so very tasty. I almost used dried onion instead of taking time to chop the 1-1/2 teaspoons of onion in this recipe, but I'm glad I went with all fresh ingredients. Also, I substituted "reduced fat" versions of the cream cheese and crescent rolls (why not?) and was pleased with the results.

So here is my "tweaked" recipe for Tea Sandwich Saturday #1, and I hope you'll join me as I experiment with new tea sandwiches this year!

Shrimp Crescents

3 ounces reduced-fat cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 cup finely chopped cooked shrimp (about 1/2 pound)
1/3 cup celery, finely chopped
1-1/2 teaspoons onion, finely chopped
1 package (8-count) reduced-fat crescent rolls

Bake crescent rolls according to package directions. While the rolls bake, combine cream cheese, mayonnaise, ketchup and mustard and blend well. Add shrimp, celery and onion and combine. When rolls are done, slice and fill with spread.