Shrimp Salad on Cornbread Crostini

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About


  • 1 onion, peeled, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 1 clove garlic, crushed
  • 1 small bundle fresh thyme, leek leaves, and parsley
  • salt
  • 1 pound fresh shrimp (26 to 30 count), preferably white Carolina
  • 2 tablespoons diced red bell pepper
  • 1 scallion (white and tender green), finely chopped
  • ½ tablespoon chopped fresh parsley leaves
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh tarragon leaves
  • 2 tablespoons mayonnaise
  • dash Tabasco
  • 1 recipe Southern-Style Skillet Cornbread, cut into pieces 3 by 2 inches
  • 4 sprigs fresh chervil


Bring 2 quarts of water to a boil in a medium saucepan. Add the onion, celery, garlic, herb bundle, and 1 tablespoon salt. Reduce the heat and simmer for 15 minutes.

Add the shrimp and return to a boil. Immediately remove the saucepan from the heat and let the shrimp steep for 3 minutes. Drain and discard the herbs and vegetables. Peel and split the shrimp in half lengthwise; remove any veins.

Put the bell pepper, scallion, parsley, chives, tarragon, mayonnaise, and Tabasco in a medium bowl and mix together. Add the shrimp, toss, and taste to adjust the salt and Tabasco, if necessary.

Toast the cornbread for 3 minutes on each side and divide among 6 plates. Spoon the shrimp salad over the cornbread crostini. Garnish with the chervil sprigs or with more chives and parsley.