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.
Equipment
- Oven
- Bowl
- Baking Sheet
Ingredients
- 1 pound small bay shrimp squeezed of excess liquid
- ⅓ 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.