Shrimp and Brie Melts
28 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 344 |
| pro | 29 g |
| total fat | 19 g |
| sat. fat | 9 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 215 mg |
| sodium | 727 mg |
| potassium | 284 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 26 |
| vit A | 15 |
| vit C | 8 |
| folate | 28 |
- Preparation time: 20 minutes
- Total time : 20 minutes
- Portion size: 4
A hit of orange gives classic shrimp salad a twist. Add Brie and you have a decidedly elegant open-faced sandwich.
Ingredients
- 4 slices 4sliceslight rye bread or dark rye bread
- 1 bag (12 oz/340 g) 1bag (12 oz/340 g)frozen cooked peeled salad shrimpfrozen cooked peeled salad shrimp, (size 150/200), thawed and drained
- 1/4 cup 1/4cuplight mayonnaise
- 2 tbsp 2tbspchopped fresh chivefresh chives
- 1 tbsp 1tbspchopped fresh dill
- 1/2 tsp 1/2tspgrated orange zest
- 4 tsp 4tsporange juice
- 1 pinch 1pinchsalt
- 1 pinch 1pinchpepper
- 6 oz 6ozBrie cheese, cut in 8 slices
Preparation
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.
Source : Canadian Living Magazine: February 2012
