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Open-Faced Shrimp-Cornbread Sandwiches

Yield Makes 6 entrée servings or 12 appetizer servings


  • 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

How to Make It

  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.