Shrimp Salad Toast Points Food

MARYLAND CRAB SALAD

Steps:

• Carefully comb through crab meat for any extra shells.
• Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
• Mix all other ingredients in a medium bowl thoroughly.
• Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
• You can either cool in fridge for an hour or two, or you can eat directly.

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.

SHRIMP BUTTER TOASTS

Steps:

• Make shrimp butter:
• Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
• Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). Bring to room temperature 45 minutes before serving.
• Make toast points:
• Put oven rack in upper third of oven and preheat oven to 400°F.
• Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter.

SHRIMP SALAD TOAST POINTS

Steps:

• 1. Drain the shrimp from the juice and set aside in a bowl to mix with other ingredients.
• 2. Add all ingredients, toss together well and set aside.
• 3. Grab some good bread....I am using my own sourdough bread. Slice....toast the bread just slightly either in the oven or in the toaster. Cut into bite-sized pieces and top with shrimp salad. Garnish with a little dill weed for color and more flavor and serve.

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.

BROILED SHRIMP TOAST

Steps:

• In a large bowl, combine the first seven ingredients. Place about 1/4 cup of mixture on top of each slice of bread. , Broil 3-4 in. from the heat for 6-7 minutes or until top is lightly browned and cheese is melted. Serve immediately.

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 CUPS

Steps:

• Preheat oven to 325°. Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake 14 minutes or until golden brown. Remove from pans to wire racks to cool. , In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers.

CREAMY SHRIMP SALAD

Steps:

• Combine cream cheese and mayonnaise in a medium bowl and stir until smooth.
• Add 1 tablespoon of lemon juice and the Worcestershire sauce and mix well.
• Stir in the green onions, pimientos and cooked, chopped shrimp. Mix well then taste and adjust seasonings - add more lemon juice, salt or pepper, or hot sauce.
• Use the shrimp salad right away or cover and chill for up to 2 days until ready to serve.

SHRIMP NEWBURG ON TOAST POINTS

Steps:

• Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat.
• Add shrimp.
• Saute 3 minutes and remove from skillet.
• Keep warm.
• Add 1 tsp oil to skillet.
• Add bella mushrooms and saute 5 minutes.
• Combine milk, flour, sherry, and egg yolk, stirring well with a whisk.
• Add to the mushrooms.
• Bring mixture to a boil, reduce heat and simmer until thick (about 3 minutes), stirring constantly with a whisk.
• Return shrimp to skillet and stir in salt and peppers.
• Cut each toast slice in half diagonally.
• Arrange 4 toast triangles on each of 2 plates.
• Top with 1 1/2 cups shrimp mixture, and sprinkle with chives.

SHRIMP SALAD

Steps:

• Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
• In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

THE BEST COLD SHRIMP SALAD

Steps:

• Bring a large pot of water to a boil and add 1/2 tsp salt. Add shrimp and cook ~ 3-5 minutes or until done.
• Blanch shrimp in ice cold water to stop the cooking process and make them cooler to handle.
• Drain water and chop shrimp.
• Mix all ingredients, except shrimp, in a large bowl. Add chopped shrimp and stir.
• Add more mayonnaise, salt and pepper to taste. Toss in more horseradish if you like it spicier.
• Serve cold shrimp salad over lettuce greens, or with crackers, toasted bread, or as a sandwich. Happy Eating! Beckie

CLASSIC TOAST POINTS

Steps:

• Gather the ingredients.
• Heat the broiler (500 F or High) and position the top rack about 6 inches from the heat source.
• Using a serrated knife, cut off the crusts from each slice of bread. Discard the crusts or save them to make breadcrumbs .
• Slice each piece into 2 triangles. Alternatively, you may cut the toasts into 2 rectangles or leave them as large squares.
• Arrange the bread on a large baking sheet.
• Brush the top of each piece of bread with the melted butter, then sprinkle the slices lightly with salt and freshly ground black pepper.
• Broil for about 1 1/2 minutes on the buttered side, or until golden brown. Flip and brown the other side for about 1 1/2 minutes.
• Serve immediately or store in an airtight container for up to 24 hours.
• Enjoy.

HOW TO MAKE PERFECT TOAST POINTS

Steps:

• Pre-heat oven to 400°F/200ºC.
• Melt the butter in the microwave or in a small pan on the hob.
• Use a serrated knife and a sawing action to cut the crusts from the slices of bread. (see note 3)
• Lightly brush 1 side of bread with butter mixture. Sprinkle with pepper
• Cut each slice of bread into 4 triangles.
• Place the bread, buttered sides up, onto a baking sheet.
• Bake 6-8 minutes or until golden and toasted.
• Allow to cool on a rack for at least 30 minutes.