Recipe information
Total Time
45 min
Yield
Makes 8 open-faced sandwiches, serving 4 as a light main course
Ingredients
1 1/4 pound medium shrimp (38 to 40)
1/4 cup chilled heavy cream
1/4 cup sour cream
2 tablespoons drained bottled horseradish
2 firm-ripe California avocados
1 tablespoon fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
8 leaves Boston lettuce
1/2 small red onion, thinly sliced
1 1/2 tablespoons drained bottled capers
Preparation
Step 1
Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes. Drain in a colander and rinse under cold water to stop cooking. Shell shrimp.
Step 2
Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.
Step 3
Halve, pit, and peel avocados, then slice crosswise. Drizzle slices with lemon juice.
Step 4
Spread butter evenly on 1 side of each bread slice and put lettuce on top. Arrange shrimp, avocado, and onion over it. Spoon dollops of horseradish sauce on sandwiches and top with capers.
