This is a print preview of "Open Faced Shrimp Cornbread Sandwiches" recipe.

Open Faced Shrimp Cornbread Sandwiches Recipe
by Global Cookbook

Open Faced Shrimp Cornbread Sandwiches
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  Servings: 6

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.