SHRIMP TOAST
Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.
Provided by Molly Yeh
Time 25m
Yield 12 servings
Number Of Ingredients 12
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.
SHRIMP TOASTS
Provided by Food Network
Yield Makes about 30
Number Of Ingredients 14
Steps:
- In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
- When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.
SHRIMP TOAST RECIPE
Aromatics and good toast really make this dish shine.
Provided by J. Kenji López-Alt
Categories Appetizer Snack Appetizers and Hors d'Oeuvres
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Combine shrimp, egg, soy sauce, scallions, cornstarch, cilantro, sesame oil, and garlic in the bowl of a food processor. Pulse until extremely finely minced. Alternatively, chop shrimp by hand with a knife until extremely finely minced, then fold in remaining ingredients in a medium mixing bowl.
- Spread mixture evenly over one side of each piece of bread. Dip shrimp side into sesame seeds to coat if desired.
- Heat oil in a wok or dutch oven to 325°F (use a thermometer). Carefully transfer half of toasts to the oil, shrimp side-down. Cook until golden brown, about 2 minutes, adjusting flame as necessary to maintain heat, then carefully flip toast and cook until second side is golden brown, about 1 minute longer. Transfer to paper towel-lined plate and repeat with remaining toasts. Season with salt and serve immediately.
Nutrition Facts : Calories 147 kcal, Carbohydrate 3 g, Cholesterol 83 mg, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, Sodium 419 mg, Sugar 0 g, Fat 11 g, ServingSize serves 6 to 8, UnsaturatedFat 0 g
SARASOTA'S SHRIMP AND SCALLOPS WITH CREAMY RISOTTO
I love risotto, but honestly, I don't make it that often, but this is really good. At the end I simply stir in some seared scallops, shrimp and some greens for a great flavor. This is not my recipe well, not for the most part. But I got the idea from a small New England restaurant and this is my version and. And I admit, it is pretty basic, but it is always great!
Provided by SarasotaCook
Categories Rice
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
- Risotto --
- Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
- Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
- Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
- Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
- Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.
Nutrition Facts : Calories 677.4, Fat 31.4, SaturatedFat 14.5, Cholesterol 125.9, Sodium 875.6, Carbohydrate 61, Fiber 3.1, Sugar 5.9, Protein 31.9
SARASOTA'S SEAFOOD NEWBERG OVER PARSLEY TOAST POINTS
This is traditional Lobster Newberg with my twist. Living in Florida we have great seafood year round basically. And I also love fresh citrus. So I tried to combine both. By the way ... Mom I love you, but those little toast points and puff pastry shells, I just didn't like. I like a nice hearty thick slice of Italian Bread toasted with parsley butter - and then you can cut them in those cute little points. Serve with a cup of creamy roasted tomato soup to start and a side of crisp chilled asparagus salad. Quite Note: I like to use shrimp, scallops and lobster, but you can substitute crab for lobster. To me, the lobster and crab are too similar, so I use one or the other. Also, you can use canned, but for this dish, but ... I highly recommend fresh, it will be well worth it.
Provided by SarasotaCook
Categories Savory
Time 30m
Yield 8 Individual Servings, 8 serving(s)
Number Of Ingredients 19
Steps:
- Seafood -- Marinade the seafood in the sherry wine, fresh orange juice, and pepper. You want to marinade only 15-20 minutes is all. Up to 30 minutes.
- Sauce -- In a medium pot slowly melt the butter over medium heat, Then add in the flour, salt, cayenne, nutmeg and mix well. Keep the heat on medium and slowly add the cream, whisking often so you don't get any lumps. Cook until slightly thickened.
- Seafood -- The seafood is all chopped, so it will not take long at all to cook. Add in the seafood, including the marinade (sherry, orange and pepper) and cook 4-5 minutes until the seafood is done. It won't take long as the seafood is all rough chopped.
- Eggs and Finishing -- In a small bowl, make sure the eggs are well beaten. After the seafood is cooked, take a little of the seafood sauce and add to the eggs. This will "temper" the eggs. Basically, it will heat the eggs, so when mixed with the sauce, they will not scramble. Otherwise, if you tried to add all the eggs directly to the sauce you would just end up with scrambled eggs. Once you have tempered the eggs, slowly add the eggs into the seafood sauce and continue to stir on medium heat until thickened.
- Butter -- Mix the 1/2 cup or stick of butter and parsley together.
- Bread -- Under the broiler, lay your bread slices (1-2 slices per person) on a baking sheet and lightly toast on the first side. In the broiler it will take just a minute, so don't walk away, and keep an eye on it. Then remove from the oven, flip your bread and toast the other side. Again, just a minute. Remove from the oven and spread with the parsley butter. Cut from corner to corner to make those "little toast points.".
- Serve -- Plate up those toast points and top with the rich seafood newberg. Top with chives, a pinch of paprika for a little color and a orange wedge.
Nutrition Facts : Calories 682.9, Fat 37.6, SaturatedFat 22.1, Cholesterol 263.6, Sodium 1122.1, Carbohydrate 34.1, Fiber 1.6, Sugar 2.9, Protein 33.7
SARASOTA'S SIMPLE SHRIMP SALAD SANDWICH
Basic, quick and easy and the perfect light summer time sandwich. Now fresh shrimp is great, however, I used a previously frozen shrimp, but uncooked and I loved to serve this on a nice whole wheat sandwich bun which to me add lots of flavor. Top with a fresh tomato slice and lettuce. I prefer to use a butter, Bibb, or Boston type of lettuce.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 25m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- Shrimp -- Bring a medium pot of water and bay seasoning to a medium boil. Heat should be medium / high. Add the shrimp and bring back up to a boil. Remove from the heat and let the shrimp to continue to cook 1-2 minutes until they just turn pink and begin to curl. You don't want to overcook them. Remove from the water and set on a baking sheet or pan and spread out and let to cool. Once slightly cooled, peel and rough chop.
- Salad -- In a medium size bowl, add the shrimp, and squeeze the lemon over the top. Add the onion, celery, parsley, mayo and mix well. If you are adding in the scallions, add them at this time as well. Season with a pinch of the Old Bay, start slow, you can always add more; then salt and pepper to taste. Mix well to combine. Continue to season with any additional salt, pepper or Old Bay until you get the taste you want.
- Sandwich -- I like to toast my sandwich rolls, but it is not necessary. I just like the added flavor. No butter, No oil, just toasted. Then top with the shrimp salad,lettuce and tomato. I also like to lightly salt and pepper the tomato slice, finish with the top sandwich roll.
- Serve -- Fries, chips, a pickle or a fresh fruit salad. Just ENJOY!
SHRIMP TOAST
Serve shrimp toast as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 9
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.
SARASOTA'S SHRIMP BURGERS, AVOCADO AND A CHILI LIME MAYO
Easy good variation on the standard burger. Shrimp burgers topped with a spicy mayo, fresh avocado, thin onion slices, lettuce and tomato make this the ultimate burger. These can also be froze and grilled or sauteed later. I love these. We get great prices down here and I know Sam's and Costco also have great prices. Take advantage. Also salad shrimp at 3 dollars a bag this makes a great new burger for little money. I just think the chili sauce with the mayo is a big part of the dish, but I always have the chili sauce in my fridge. If you don't. Tarter sauce would be just fine. I also like to toast the buns and make sure you have lots of fresh tomatoes and lettuce like you would for any good burger. This was originally from a friend in Miami but she hates spice so I had to add some ... Enjoy!!
Provided by SarasotaCook
Categories < 60 Mins
Time 40m
Yield 6 Burgers, 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Now you can get boiled salad shrimp (the baby shrimp) or you can buy precooked any size you want. Just remember -- 1 lb. I have used large and chopped, small and not chopped and medium and chopped a little. So don't worry about the size. Besides, I love to buy it pre cooked for this, easier and quicker. This should be something quick so I try to take advantage of precooked shrimp when I can. Most stores do have some descent cooked shrimp these days. Even frozen precooked shrimp once thawed and drained well and dried will work just fine. Don't worry.
- In a large bowl, -- Mix -- the chopped shrimp, scallions, pepper, lemon zest, shallot, celery, mayonnaise, seasoning, egg, parsley, and bread crumbs. Toss lightly. Don't over mix.
- Patties -- Make the patties -- just form a medium size patty and then dredge lightly in the bread crumbs or panko. Pan saute on medium heat in a non stick skillet in the oil until golden brown. It will take 3-4 minutes per side is all until done.
- TIP: I like to freeze the patties for a 15 minutes before sauteing. This just help firm them up a bit and helps with the frying.
- Grill your burger buns -- prepare the toppings, the tomatoes, lettuce and onions and make your chili sauce. Just mix the mayo and chili sauce together for an amazing spread.
- Serve dinner -- Serve each bun with a slather of the chili mayo, then lettuce, the burger, then tomato and avocado, onion, more lettuce, and top it with the bun also slathered again with the chili mayo. It is perfect.
SARASOTA'S SHRIMP TOAST
This is a great appetizer, but this is also amazing as a side to a bowl of hearty tomato soup or even or broccoli zucchini soup. Or even try a salad with fresh roasted vegetables. This makes a wonderful side to a great garden dinner. Dinner to me doesn't always have to be meat and potatoes. These are filling and added to a great fresh soup is a wonderful pairing. This is sort of a old classic, but it still really good. Now I DON'T use white bread. I use a nice baguette and fresh ingredients to make it stand out. Also ... this isn't the kind you get in the Chinese or Asian restaurants, however it does have water chestnuts. But to me being baked and golden brown it has a whole different flavor. Give it a try.
Provided by SarasotaCook
Categories Healthy
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Bread -- just brush with melted butter and bake at 375 until golden brown, flip to make sure both sides are golden. Just a few minutes per side is all it takes.
- Shrimp -- add the shrimp to the food processor but make sure they are not wet. Slightly puree, for just a few seconds and then add the egg white, cream, salt and pepper.
- Transfer to a bowl and add the water chestnuts, ginger, scallions, salt, pepper and parsley.
- Time to make the toast -- On the very nicely toasted baguettes, spread a teaspoon or 2 of the shrimp mix on top. Top with the egg yolk mixed with the water, just to give it a nice topping (or a light glaze) as it bakes.
- Bake at 350F for 10-12 minutes on a lined cookie sheet either with foil or parchment. Just make sure the shrimp topping is heated through.
Nutrition Facts : Calories 218.6, Fat 5.8, SaturatedFat 2.7, Cholesterol 119.8, Sodium 578.7, Carbohydrate 25.6, Fiber 1.7, Sugar 0.6, Protein 14.4
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- Process cilantro, garlic, white pepper, and salt in a food processor until finely chopped, about 15 seconds, stopping to scrape down sides of bowl as needed. Add shrimp and pork fat. Process until mixture forms a smooth paste, about 2 minutes, stopping occasionally to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in seasoning sauce and sugar.
- Spread 3/4 ounce (about 1 heaping tablespoon) shrimp mixture on each bread triangle in an even layer. Pour oil to a depth of 1/8 inch in a large skillet; heat over medium-high until shimmering. Working with 8 to 10 bread triangles at a time, fry bread, shrimp side down, until shrimp side is golden brown and shrimp is cooked through, 3 to 4 minutes. Carefully flip, and cook until bread is golden brown, 15 to 30 seconds. Transfer shrimp toasts to a wire rack set over a baking sheet lined with paper towels. Repeat process with remaining bread triangles and shrimp mixture.
- Top shrimp toasts with mayonnaise and sriracha. Garnish with cilantro leaves and pea shoots. Serve hot.
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