Friday, March 15, 2013
Open Faced Shrimp N Cornbread Sandwiches - Southern Living
2 (6 oz) Martha White Buttermilk Cornbread Mix
2 tablespoons butter, melted
3/4 pound medium-sized cooked and peeled shrimp
2/3 cup mayonnaise
1 teaspoon grated lemon rind
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
2 celery ribs, finely chopped
3 tablespoons finely chopped red onion
6 Bibb or butter lettuce leaves cut in half
3 plum tomatoes, sliced
Prepare cornbread batter according to package directions. Pour batter in 1 (8-inch ) square pan, and bake at 450 degrees for 18-20 minutes or until golden and a wooden pick inserted in center comes out clean. Cut cornbread in half; cut each half into 3 equal rectangles. Split each rectangle in half horizontally to make 12 mini rectangles. Place cornbread, cut sides up on an aluminum foil lined baking sheet; brush evenly with melted butter.
Broil 3 1/2inches from heat 3 minutes or until toasted. Cool completely.
Remove and discard tails from shrimp.
Combine mayonnaise and next 4 ingredients. Remove 1/4 cup mayonnaise mixture; cover and chill. Combine remaining mayonnaise mixture , celery, red onion, and shrimp in a medium bowl. Cover and chill at least 1 hour.
Spread cornbread slices evenly with reserved mayonnaise mixture. Layer each cornbread slice with lettuce and tomato, and top evenly with shrimp mixture.
Makes 12 sandwiches.