Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Mayonnaise |
| 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