Open-Faced Shrimp-Cornbread Sandwiches Recipe

Name: Open-Faced Shrimp-Cornbread Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups water, 2 pounds medium-size fresh shrimp*, 3/4 cup mayonnaise**, 1/2 small red onion, chopped, and more.

Yes, Open-Faced Shrimp-Cornbread Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Open-Faced Shrimp-Cornbread Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions