Receta Open Faced Shrimp Cornbread Sandwiches

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Raciónes: 6

Ingredientes

Cost per serving $1.38 view details
  • 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

Direcciones

  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.

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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%
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