MENU
 
 
 
 

  • Open Faced Shrimp Cornbread Sandwiches

    0 votes
    Open Faced Shrimp Cornbread Sandwiches
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 c. water
    • 2 lb medium-size fresh shrimp
    •     (frzn shrimp may be substituted)
    • 3/4 c. mayonnaise
    •     (light mayonnaise may be substituted)
    • 1/2 sm red onion minced
    • 2 x celery ribs finely minced
    • 2 Tbsp. minced fresh chives
    • 1 Tbsp. minced fresh tarragon
    • 1 Tbsp. lemon juice
    • 1/2 tsp salt
    • 1 tsp freshly-grnd black pepper
    • 6 x cornbread wedges - (4" by 2") split
    • 2 Tbsp. butter or possibly margarine melted
    • 1 head Bibb lettuce
    • 3 x plum tomatoes sliced

    Directions

    1. Bring 6 c. water to a boil, and add in shrimp; cook 3 to 5 min or possibly just till shrimp turn pink. Drain and rinse in cool water.
    2. Peel shrimp; devein, if you like. Chop.
    3. Stir together mayonnaise and next 7 ingredients in a large bowl; add in shrimp. Cover and refrigeratetill ready to serve.
    4. Brush cornbread proportionately with melted butter; place on a baking sheet. Broil 5 inches from heat 3 min or possibly till toasted.
    5. Layer each cornbread slice with lettuce and tomato, and top with shrimp mix.
    6. This recipe yields 6 entree servings or possibly 12 appetizer servings.

    Similar Recipes

    Leave a review or comment