Open-Faced Shrimp-Cornbread Sandwiches

Southern Living
Makes 6 entrée servings or 12 appetizer servings


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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


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.

Peel shrimp; devein, if desired. Chop.

Stir together mayonnaise and next 7 ingredients in a large bowl; add shrimp. Cover and chill until ready to serve.

Brush cornbread evenly with melted butter; place on a baking sheet.

Broil 5 inches from heat 3 minutes or until toasted.

Layer each cornbread slice with lettuce and tomato, and top with shrimp mixture.

*Medium-size frozen cooked shrimp, thawed, may be substituted.

**Light mayonnaise may be substituted for regular mayonnaise.

Created date

June 2002