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12 slices multi-grain bread, crusts removed |
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1/4 cup reduced-fat mayonnaise |
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1/2 teaspoon garlic salt |
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1/8 teaspoon ground ginger |
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1/2 cup chopped green onions with tops |
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1/2 cup chopped celery |
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1/2 cup sliced water chestnuts |
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4 hard-cooked eggs, chopped |
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1 package (5 oz.) frozen cooked shrimp, thawed and drained |
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Additional cooked shrimp, optional |
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Radish slices, optional |
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Thinly sliced green onion tops, optional |
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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.
Cover.
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. |
