1 pound
cooked shrimp, tails removed and roughly chopped
4 (1-inch-thick) slices
artisan bread (we like sourdough)
8 (¼-inch-thick) slices
tomato (from about 2 tomatoes)
1 cup
grated sharp cheddar cheese
2 tablespoons
minced chives, for serving, optional
Freshly cracked black pepper, for serving, optional
Ingredients
⅓ cup
mayonnaise
1 tablespoon
fresh lemon juice (from 1 lemon)
1 teaspoon
Worcestershire sauce
2 teaspoons
Old Bay Seasoning
3 tablespoons
minced celery
1 tablespoon
finely chopped shallot
2 tablespoons
capers, drained
1 pound
cooked shrimp, tails removed and roughly chopped
4 (1-inch-thick) slices
artisan bread (we like sourdough)
8 (¼-inch-thick) slices
tomato (from about 2 tomatoes)
1 cup
grated sharp cheddar cheese
2 tablespoons
minced chives, for serving, optional
Freshly cracked black pepper, for serving, optional
Method
Turn the oven broiler to HIGH.
In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire, Old Bay, celery, shallot, and capers. Add the shrimp and mix until evenly distributed.
Place the bread on a sheet pan and broil until lightly toasted, about 2 minutes. Flip and toast for another 2 minutes.
Divide the shrimp mixture evenly between the bread. Top each with 2 slices of tomato and ¼ of the cheddar. Return to the oven and broil until the cheese melts and begins to brown, about 3-4 minutes.
