Easy Baked Shrimp Toast Food

SHRIMP TOAST

Steps:

• In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
• In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
• Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
• Deep fry shrimp toast until golden brown. Drain on paper towels.

SHRIMP TOAST

Steps:

• Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
• Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
• Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
• To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.

EASY BAKED SHRIMP TOAST

Steps:

• Preheat oven to 400F.
• Chop shrimps or process in a food chopper into small pieces. Don't process into a paste. Mix shrimp with mayonnaise, melted butter, grated garlic, scallions and a generous amount of black pepper.
• Slice ciabatta or baguette in half horizontally, or cut baguette into thin slices. Each slice/half should not be thicker than 1 inch.
• Spread the shrimp mixture on the cut side of the bread. Place into the oven and bake for 15-18 minutes or until the top is golden and bread is crispy.
• Remove bread from the oven. Sprinkle fresh basil and serve immediately.

SHRIMP TOAST RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
• Trim the crusts off the bread, then cut diagonally into triangles.
• Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
• Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
• Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
• Enjoy!

SHRIMP TOAST

Steps:

• In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
• Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
• Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.

CHEF JOHN'S SHRIMP TOAST

Steps:

• Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
• Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
• Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

BAKED SHRIMP TOASTS

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with aluminum foil or parchment paper.
• Place bread on baking sheet and brush with oil.
• Bake 5 minutes (oil side up).
• Set tray aside to cool.
• In a medium bowl beat the garlic chili pepper sauce and egg.
• Add shrimp, scallions, garlic and cilantro.
• Mix well.
• Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
• Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
• Bake 10 minutes.
• Cut each bread slice into 4 triangle or square shaped pieces and serve.
• *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.

BAKED SHRIMP TOASTS

Steps:

• Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see cooks' note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature.
• Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
• Put oven rack in upper third of oven and preheat oven to 350°F.
• Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet.
• Immediately increase oven temperature to 475°F.
• Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
• Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature.
• *Available at Asian markets and some supermarkets.

TASTY SHRIMP TOAST

Steps:

• Mince shrimp.
• Add water chestnuts, salt, sugar, 1 Tbls.
• cornstarch and 1 egg.
• Beat egg white and blend in 1 Tbls.
• cornstarch.
• Remove crusts from bread and cut into 4 triangles.
• Brush one side of bread with egg white mixture and then shrimp past.
• Fry shrimp side down in 375degree F.
• oil until golden.
• Carefully turn and brown bread side.
• Drain.
• Serve hot.