Shrimp & Avocado Tartine
Shrimp & Avocado Tartine
Ingredients
For the Shrimp Louie Dressing
- 1/2 cup mayonnaise
- 1/4 cup cocktail sauce
- 2 teaspoons Dijon mustard
- 1 garlic, clove, grated
- to taste kosher salt
- to taste black pepper
For the Tartine
- 1 cup cooked shrimp, chopped
- 2 medium-boiled eggs, diced
- 2 tablespoons chives, diced
- 1 avocado, sliced
- 2 large slices sourdough bread
- as needed olive oil, for grilling sourdough
- 1 garlic, clove, cut in half, for rubbing sourdough
- as needed lemon, for garnish
- as needed chives, extra, for garnish
Instructions
- 1
In a medium bowl, combine the mayonnaise, cocktail sauce, Dijon mustard, and grated garlic. Mix well until all ingredients are thoroughly combined. Season with kosher salt and black pepper to taste.
⏱️ 3 min
- 2
In a separate bowl, gently combine the chopped cooked shrimp, diced medium-boiled eggs, 1/4 cup of the prepared Shrimp Louie Dressing, and the diced chives. Set this mixture aside.
⏱️ 4 min
- 3
Heat a grill pan or large skillet over medium heat. Drizzle the large slices of sourdough bread with olive oil and grill for 2-3 minutes per side, or until golden brown and toasted.
⏱️ 4 min
- 4
Once the sourdough is grilled, immediately rub each side of the toasted bread with the cut garlic clove. This will infuse a subtle garlic flavor.
⏱️ 1 min
- 5
Arrange the sliced avocado evenly over each piece of grilled and garlic-rubbed sourdough bread.
⏱️ 1 min
- 6
Generously pile the shrimp salad mixture on top of the avocado layer on each tartine.
⏱️ 1 min
- 7
Garnish the tartines with fresh lemon wedges (for squeezing over) and extra chives. Slice each tartine in half, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Avocado Tartine
For the Shrimp Louie Dressing
- 1/2 cup mayonnaise
- 1/4 cup cocktail sauce
- 2 teaspoons Dijon mustard
- 1 garlic, clove, grated
- to taste kosher salt
- to taste black pepper
For the Tartine
- 1 cup cooked shrimp, chopped
- 2 medium-boiled eggs, diced
- 2 tablespoons chives, diced
- 1 avocado, sliced
- 2 large slices sourdough bread
- as needed olive oil, for grilling sourdough
- 1 garlic, clove, cut in half, for rubbing sourdough
- as needed lemon, for garnish
- as needed chives, extra, for garnish
Instructions
- 1
In a medium bowl, combine the mayonnaise, cocktail sauce, Dijon mustard, and grated garlic. Mix well until all ingredients are thoroughly combined. Season with kosher salt and black pepper to taste.
⏱️ 3 min - 2
In a separate bowl, gently combine the chopped cooked shrimp, diced medium-boiled eggs, 1/4 cup of the prepared Shrimp Louie Dressing, and the diced chives. Set this mixture aside.
⏱️ 4 min - 3
Heat a grill pan or large skillet over medium heat. Drizzle the large slices of sourdough bread with olive oil and grill for 2-3 minutes per side, or until golden brown and toasted.
⏱️ 4 min - 4
Once the sourdough is grilled, immediately rub each side of the toasted bread with the cut garlic clove. This will infuse a subtle garlic flavor.
⏱️ 1 min - 5
Arrange the sliced avocado evenly over each piece of grilled and garlic-rubbed sourdough bread.
⏱️ 1 min - 6
Generously pile the shrimp salad mixture on top of the avocado layer on each tartine.
⏱️ 1 min - 7
Garnish the tartines with fresh lemon wedges (for squeezing over) and extra chives. Slice each tartine in half, if desired, and serve immediately.
⏱️ 1 min