Open-Faced Tarragon-Shrimp Salad Sandwiches

Oxmoor House
Prep: 15 minutes. Buy precooked shrimp at the seafood market or in the seafood department of the grocery store.
4 servings


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1/3 cup light mayonnaise
1 teaspoon dried tarragon
1 teaspoon Cajun seasoning
2 tablespoons fresh lemon juice (1 lemon)
1 pound peeled and deveined cooked shrimp
1 cup thinly sliced celery (about 3 large ribs)
1/2 cup finely chopped green onions (about 2)
4 (1-ounce) slices sourdough bread, toasted
2 cups preshredded iceberg lettuce


Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add shrimp, celery, and green onions.

Top each bread slice with 1/2 cup lettuce. Top lettuce with about 1 cup shrimp mixture.

Created date

April 2008

Nutritional Information

Calories 244
Caloriesfromfat 31 %
Fat 8.4 g
Satfat 1.4 g
Monofat 0.5 g
Polyfat 0.6 g
Protein 20.6 g
Carbohydrate 20.2 g
Fiber 2.4 g
Cholesterol 168 mg
Iron 3.7 mg
Sodium 666 mg
Calcium 77 mg