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Ingredientes
- 6 c. water
- 2 lb medium-size fresh shrimp
- Â Â (frzn shrimp may be substituted)
- 3/4 c. mayonnaise
- Â Â (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
Direcciones
- 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.
- Peel shrimp; devein, if you like. Chop.
- Stir together mayonnaise and next 7 ingredients in a large bowl; add in shrimp. Cover and refrigeratetill ready to serve.
- Brush cornbread proportionately with melted butter; place on a baking sheet. Broil 5 inches from heat 3 min or possibly till toasted.
- Layer each cornbread slice with lettuce and tomato, and top with shrimp mix.
- This recipe yields 6 entree servings or possibly 12 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 6 servings | |
| Calories 440 | |
| Calories from Fat 320 | 73% |
| Total Fat 36.11g | 45% |
| Saturated Fat 7.45g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 846mg | 35% |
| Potassium 335mg | 10% |
| Total Carbs 26.7g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 6.81g | 5% |
| Protein 4.08g | 7% |
