Shrimp and Brie Melts

Author: Canadian Living

A hit of orange gives classic shrimp salad a twist. Add Brie and you have a decidedly elegant open-faced sandwich.

  • Portion size 4 servings

Ingredients

  • 4 slices light rye bread
  • 4 slices dark rye bread
  • 1 bag (12 oz/340 g) frozen cooked peeled salad shrimp (size 150/200), thawed and drained
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon grated orange zest
  • 4 teaspoons orange juice
  • 1 pinch salt
  • 1 pinch pepper
  • 6 oz Brie cheese cut in 8 slices

Method

On baking sheet, broil bread, turning once, until lightly toasted, 3 to 4 minutes.

Squeeze water from shrimp; pat dry with paper towel. In bowl, combine mayonnaise, chives, dill, orange zest and juice, salt and pepper; fold in shrimp.

Scoop about 2/3 cup onto each slice of toast. Top each with 2 slices of cheese.

Broil on baking sheet until cheese is melted and bubbling, about 1 minute.

Nutritional facts Per serving: about

  • Sodium 727 mg
  • Protein 29 g
  • Calories 344.0
  • Total fat 19 g
  • Potassium 284 mg
  • Cholesterol 215 mg
  • Saturated fat 9 g
  • Total carbohydrate 14 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Shrimp and Brie Melts