I rarely have left over shrimp because we all love it and we don’t have it often. However, the other evening the kids were in a hurry to get to the rodeo and didn’t slow down long enough to eat much. So with that left over cooked shrimp I thought an open faced toasted sandwich would be pretty tasty. These were really quick to put together. The filling would make a delicious party dip with crackers and on the toast it makes a great appetizer or easy sandwich. If you need fancy–smancy you can remove the bread crusts. I didn’t think the kids would be that impressed with crust or no crust, so I left them on. Your taste buds will be thrilled!
1/4 cup garlic and herb cheese
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon lemon juice
dash of hot sauce
2 tablespoons parsley, chopped
1 tablespoons green onions, finely chopped
1/4 teaspoon Old Bay Seasoning
1 pound cooked shrimp, diced, reserving 6 shrimp for garnish
6 slices of wheat bread, cut in half diagonally
In a medium size bowl, combine cheese, mayo, sour cream, lemon juice and hot sauce. Stir in parsley, green onions and Old Bay Seasoning. Fold in diced shrimp. Cut 6 of the whole shrimp in half length wise and reserve for garnish.
Place bread slices on a baking sheet. Broil until lightly browned, watch carefully, it will only take a minute or two. Remove from oven and flip bread slices over and place back under broiler for about 30 seconds, just when they start to toast remove from oven. Spoon about 2 tablespoons of shrimp filling over each toast. Place back under broiler, watching carefully cook for about 5 minutes, just until filling is heated through and toast edges are lightly browned. Remove from oven and top each toast half with a shrimp half. Serve immediately or at room temperature.