Yield: 1 Servings
|1 can||(small) shrimp (I add a few cooked fresh prawns for texture|
|1 bunch||Green onions, sliced, including some of the green tops|
|\N \N||Dried or fresh dill to taste|
|1 cup||Shredded monterey jack or other mild white cheese|
Mix all ingredients together. Spread thickly on toasted English muffin halves and broil until puffed, brown and bubbly. Serve open-faced, garnished with a sprig of dill. I don't know how many sandwiches this makes (it's actually an adaptation of an hors d'oeuvre recipe), but it makes a lot.
Serve with a simple but piquant green salad (the sandwiches are rich) and a lemon tart. Posted to FOODWINE Digest 14 Apr 97 by Nancy Brandt <Nancy.Brandt@...> on Apr 14, 1997