Open-Faced Shrimp ’n Cornbread Sandwiches

Recipe Summary

Prep Time: 35 minutes
Bake Time: 20 minutes
Broil Time: 3 minutes
Chill Time: 1 hour
Total Time: 1 hour, 58 minutes
Servings: 12 sandwiches

Ingredients

2 (6-oz) packages MARTHA WHITE Buttermilk Cornbread Mix
2 Tbsp butter, melted
3/4 lb medium-size cooked and peeled shrimp
2/3 cup mayonnaise
1 tsp grated lemon rind
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground red pepper
2 celery ribs, finely chopped
3 Tbsp finely chopped red onion
6 Bibb or butter lettuce leaves, cut in half
3 plum tomatoes, sliced

Directions

1. Prepare cornbread batter according to package directions. Pour batter in 1 (8") square pan, and bake at 450ºF for 18 to 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 cornbread evenly with melted butter.
2. Broil 3 1/2" from heat 3 minutes or until toasted. Cool completely.
3. Remove and discard tails from shrimp; chop shrimp.
4. 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.

Additional Information

Test Kitchen Tip: For easy party appetizers, prepare shrimp mixture and toast cornbread ahead of time and assemble just before serving.