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
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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.