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Open-Face Bay Shrimp Salad Melts on Thick Toast

Years ago, while working as a private chef, I developed a recipe for Shrimp Salad that would become a surprising favorite. One of my clients adored bay shrimp – those sweet, delicate morsels – and challenged me to incorporate them into a variety of salads.

After some experimentation, a delicious, versatile shrimp salad was born. But the best was yet to come! Eventually, with a bit of leftover salad, I decided to create a warm, satisfying twist that resulted in this drool-worthy shrimp salad melting on thick toast.

The Secret to Success for Shrimp Salad Recipe

While the recipe itself is incredibly simple, there are a few key things to keep in mind:

Dry those shrimp

Excess liquid is the enemy of a great melt. After the shrimp are cooked and included in the salad, be sure to dry them thoroughly with a paper towel or even gently squeeze out extra moisture. This prevents a soggy result.

The Toast Matters

 I’m a sucker for Texas Toast – its thick slices and buttery flavor are perfect. However, any sturdy, thick-sliced bread provides a delicious base for this melt.

Beyond the Basics

The original shrimp salad recipe is a perfect start, but don’t be afraid to customize it! A sprinkle of dill, a pinch of cayenne, or a dollop of Dijon mustard can elevate the melt with your personal touch.

Open-Face Bay Shrimp Salad Melts on Thick Toast

Open-Face Bay Shrimp Salad Melts on Thick Toast

It’s important to dry with a paper towel or squeeze the excess liquid out of the shrimp so the salad won’t omit a lot of liquid when heated. I’ve chosen to use Texas Toast for this recipe, but if you can’t find it, any thick-sliced toast will work.
Prep Time 30 minutes
30 minutes
Total Time 1 hour
Course Appetizer, Salad
Cuisine American
Servings 4

Equipment

  • Oven
  • Bowl
  • Baking Sheet

Ingredients
  

  • 1 pound small bay shrimp squeezed of excess liquid
  • cup mayonnaise
  • One 4-ounce jar pimientos well drained
  • 1 teaspoon lemon zest
  • ½ cup thinly sliced green onion
  • 1 tablespoon chili sauce or cocktail sauce
  • freshly ground black pepper
  • 1 cup shredded Cheddar plus a little reserved for topping
  • 4 slices Texas toast or thick-sliced toast
  • 2 tablespoons unsalted butter
  • Chopped fresh chives for garnish
  • Salt

Instructions
 

  • Preheat the oven to 400°F.
  • Combine the shrimp, mayonnaise, pimientos, lemon zest, green onion, and chili sauce in a large bowl and gently mix.
    1 pound small bay shrimp, ⅓ cup mayonnaise, 1 teaspoon lemon zest, ½ cup thinly sliced green onion, 1 tablespoon chili sauce or cocktail sauce, One 4-ounce jar pimientos
  • Season to taste with salt and black pepper.
    freshly ground black pepper, Salt
  • Gently fold in the Cheddar.
    1 cup shredded Cheddar
  • Lightly toast the bread slices in a toaster or the oven and then spread with butter.
  • Place the toast on a baking sheet and top each slice of toast with about ¼ cup or more of the shrimp salad.
    4 slices Texas toast or thick-sliced toast
  • Sprinkle shredded Cheddar and chives on top.
    Chopped fresh chives for garnish
  • Put the baking sheet into the oven and bake for about 5 minutes, or until the cheese is melted.
  • Remove the baking sheet from the oven and serve.
Keyword Bay Shrimp, fish, Salad, seafood, Shell Fish, Shrimp, Toast
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