Open-Faced Shrimp-Cornbread Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 cups water |
2 pounds medium-size fresh shrimp |
3/4 cup mayonnaise |
1/2 small red onion, chopped |
2 celery ribs, finely chopped |
2 tablespoons chopped fresh chives |
1 tablespoon chopped fresh tarragon |
1 tablespoon lemon juice |
1/2 teaspoon salt |
1 teaspoon pepper |
6 (4- x 2-inch) cornbread wedges, split |
2 tablespoons butter or margarine, melted |
1 head bibb lettuce |
3 plum tomatoes, sliced |
Directions:
1. Bring 6 cups water to a boil, and add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse in cold water.
2. Peel shrimp; devein, if desired. Chop.
3. Stir together mayonnaise and next 7 ingredients in a large bowl; add shrimp. Cover and chill until ready to serve.
4. Brush cornbread evenly with melted butter; place on a baking sheet.
5. Broil 5 inches from heat 3 minutes or until toasted.
6. Layer each cornbread slice with lettuce and tomato, and top with shrimp mixture.
7. *Medium-size frozen cooked shrimp, thawed, may be substituted.
8. **Light mayonnaise may be substituted for regular mayonnaise.
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