12 slices multi-grain bread, crusts removed
1/4 cup reduced-fat mayonnaise
1/2 teaspoon garlic salt
1/8 teaspoon ground ginger
1/2 cup chopped green onions with tops
1/2 cup chopped celery
1/2 cup sliced water chestnuts
4 hard-cooked eggs, chopped
1 package (5 oz.) frozen cooked shrimp, thawed and drained
Additional cooked shrimp, optional
Radish slices, optional
Thinly sliced green onion tops, optional
Cut each bread slice in half diagonally. Broil 6-inches from heat until lightly
toasted, about 1 to 2 minutes. Set aside.
Place mayonnaise, garlic salt, ginger, onions, celery, water chestnuts and eggs in
blender or food processor container.
Blend at medium speed or process, scraping down sides occasionally, until vegetables
are finely chopped and mixture is well blended. Stir in shrimp.
Spread shrimp mixture evenly onto reserved toast. Bake in preheated 425°F oven until
warmed through, about 5 to 10 minutes. Garnish with additional shrimp, radish slices and
green onion tops, if desired.
8 appetizer servings (24 pieces)