CHEF JOHN'S SHRIMP TOAST
While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make and every bit as delicious, and addictive, as those Buffalo wings or jalapeño poppers.
Provided by Chef John
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h24m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 212.3 calories, Carbohydrate 19.6 g, Cholesterol 87.1 mg, Fat 8.8 g, Fiber 1.7 g, Protein 13.8 g, SaturatedFat 1.3 g, Sodium 714.2 mg, Sugar 2.6 g
SHRIMP TOAST
For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 10
Steps:
- Heat or neutral oil in a deep pan to 350.
- Slice 1 pound peeled shrimp lengthwise.
- Combine 1 1/2 cups water with ice; measure 1 1/2 cups water from that, and put it in a bowl.
- Beat with 1 cup flour and 2 egg yolks.
- Dredge shrimp in flour; dip in batter. Fry, less than 5 minutes.
- Drain on paper towels.
- In a small bowl, combine 1/3 cup mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sesame oil and some chopped scallions.
- Spread the mixture on buttered toast (white bread is classic), and top with the shrimp.
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.
SHRIMP TOAST
This quick & easy shrimp toast recipe will have you enjoying your favorite Chinese appetizer in under 30 minutes. A simple shrimp mousse is spread over sliced white bread triangles, breaded, and fried to golden brown perfections- it's finger food perfection!
Provided by Meaghan @ 4 Sons R Us
Time 30m
Number Of Ingredients 7
Steps:
- To the bowl of a large food processor fitted with the blade attachment, add the shrimp, egg, & salt. Pulse until the mixture's smooth.
- Add in the green onions, and pulse again- just until they're also blended in.
- Divide the shrimp evenly out among all the bread triangles. Carefully spread/smooth it out over one face of each triangle.
- Fill a large pot with oil, one inch deep. Heat it over medium high heat.
- While the oil's heating, dip the shrimp mouse covered side of each bread triangle into bread crumbs. Press it in if needed, to ensure that they're coated evenly.
- Transfer the coated pieces of shrimp to the hot oil. Working in batches of four, add them to the hot oil shrimp side first. When it's golden brown, flip it and cook until that side's also golden brown & crispy.
- Transfer to a paper towel lined plate to drain. Serve immediately after with dipping sauce of choice, and a garnish of fresh thinly sliced green onions.
SHRIMP TOAST
These are so easy and so good! I don't need to get them at Leanne Chins anymore. The original came from the Ultimate Chinese cookbook. Edited to add warning about frying time.
Provided by Chef Patience
Categories Chinese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove crusts from the bread.
- Using a food processor, blend shrimp, soy sauce, garlic, sesame oil and egg until a smooth paste has formed.
- Spread paste evenly on top of bread.
- Sprinkle bread with sesame seeds and press them into spread.
- Cut bread from corner to corner twice, to form small triangles.
- Heat oil in wok and fry toasts, sesame side up, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN.
- Drain toasts thoroughly.
- Serve with sweet and sour sauce.
- Enjoy!
SHRIMP TOAST
With crisp toast covered in a layer of savory shrimp paste studded with juicy morsels of springy shrimp, this easy Shrimp Toast recipe is the perfect crowd-pleaser appetizer for your next party or get-together.
Provided by Marc Matsumoto
Categories Appetizer
Time 20m
Number Of Ingredients 14
Steps:
- Chop half of the shrimp into bite-sized pieces.
- Add the rest of the shrimp to a food processor along with the pork, onion, ginger, potato starch, egg white, Shaoxing wine, toasted sesame oil, salt, and white pepper. Process until the mixture is smooth and fluffy.
- Add the mixture to a bowl with the hand-chopped shrimp and fold together until the chopped shrimp is evenly distributed.
- Divide the shrimp mixture into 4 sections and spread each section onto 1 slice of bread in an even layer.
- Cut the bread into triangles or squares (clean the knife with a damp paper towel between cuts).
- Heat 1/2 inch of oil in a frying pan until it reaches 360°F (180°C).
- Add the shrimp toasts, shrimp-side down, and shallow fry until the edges start to brown (about 2 minutes).
- Flip the toasts over and fry until the bread side has browned and crisped.
- When the shrimp toasts are cooked, transfer them to a wire rack lined with a few sheets of paper towels with the bread-side down to drain.
- Serve the crispy shrimp toasts while hot with sweet chili sauce for dipping.
Nutrition Facts : Calories 48 kcal, Carbohydrate 4 g, Protein 5 g, Fat 1 g, SaturatedFat 0.4 g, TransFat 0.003 g, Cholesterol 28 mg, Sodium 127 mg, Fiber 0.2 g, Sugar 1 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
SHRIMP TOAST PARISIAN
These elegant baked appetizers are made by topping small pieces of refrigerated crescent roll dough with an airy mustard-mayo mixture and shrimp.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield Makes 16 servings, 1 piece each.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Separate dough into 8 triangles; cut each triangle crosswise in half to form 2 pieces. Place on large ungreased baking sheet; set aside. Mix mustard, mayo, pimientos and horseradish in medium bowl until well blended. Beat egg white with wire whisk until soft peaks form; gently stir into mustard mixture.
- Spread about 1 Tbsp. of the mustard mixture onto each dough triangle; top each with 1 shrimp.
- Bake 12 to 15 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
SHRIMP TOAST
Shrimp toast is a retro Chinese takeout classic. A flavorful mixture of ground shrimp spread onto bread and pan-fried until crispy--the perfect appetizer! This shrimp toast recipe makes 16 toasts--simply double or triple the recipe for larger groups!
Provided by Sarah
Categories Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
- Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
- In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
- Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY BAKED SHRIMP TOAST
This baked shrimp toast features rich and creamy shrimp mixture on top of crispy bread. If you are looking for a quick and easy appetizer for your next party, give this a try.
Provided by Sophie
Categories Appetizers and Side dishes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320 kcal, Carbohydrate 27 g, Protein 14 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 134 mg, Sodium 748 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 15.6 g, Cholesterol 86.3 mg, Fat 21.5 g, Fiber 1.8 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 1169 mg, Sugar 1.4 g
APPETIZER - SHRIMP TOAST
Steps:
- Preheat broiler. Cookie cutter shapes out of the bread- 20 pieces. Mix butter and thyme and brush on the bread. Broil 2 minutes. Add a mix of shrimp, cheese, mayo, salt as a layer on the bread and broil again 10 minutes til bubbly.
Nutrition Facts : Calories 448 calories, Fat 20.4261312581144 g, Carbohydrate 54.6396437540426 g, Cholesterol 34.5034375109363 mg, Fiber 2.36356259346008 g, Protein 11.427993750178 g, SaturatedFat 8.3282718773911 g, ServingSize 1 1 Serving (141g), Sodium 1014.85068763773 mg, Sugar 52.2760811605825 g, TransFat 1.47619000042633 g
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.
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 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
SHRIMP TOASTS RECIPE - (4.8/5)
Provided by á-73576
Number Of Ingredients 16
Steps:
- In the bowl of a food processor wiz together the shrimp and egg white forming a coarse paste, scrape into a glass mixing bowl then gently stir in the the scallions, ginger, orange peel, chili sauce, and sugar. Refrigerate shrimp mixture for at least a half hour then, using a mini spatula, one slice at a time, spread mixture across bread including into the corners before cutting each piece in half on a diagonal and placing onto a large cookie sheet. Fry Shrimp Toast rolling over until golden on both sides before placing onto a paper towel to absorb grease, serve immediately with dipping sauce. Dipping Sauce: In a small bowl stir together the liquid ingredients then top with sesame seeds.
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SHRIMP TOASTS RECIPE - MING TSAI | FOOD & WINE
From foodandwine.com
Servings 32
- In a food processor, puree the shrimp with the egg until smooth. Add the butter, truffle oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper and pulse until smooth with small bits of butter remaining. Stir in the jicama and the 1/2 cup of scallions.
- SpIn a large nonstick skillet, heat 1/8 inch of oil until shimmering. Spread 1/4 cup of the shrimp mousse on each slice of bread and sprinkle with sesame seeds. In batches, add the bread to the skillet, mousse side down, and cook over moderate heat until golden brown, about 2 minutes. Using a spatula, turn the toasts and cook until golden brown, about 1 minute. Transfer the toasts to paper towels to drain. Cut the toasts into quarters on the diagonal. Sprinkle the remaining 2 tablespoons of scallions on top and serve.
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4.9/5 (8)Category AppetizerServings 12
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SHRIMP TOAST RECIPE | FOOD & WINE
From foodandwine.com
5/5 (1)Category Shrimp
- 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.
EASY CAJUN SHRIMP TOAST APPETIZERS - TASTE AND SEE
From tasteandsee.com
5/5 (19)Total Time 38 minsCuisine AmericanCalories 137 per serving
- Preheat oven to 375F. Combine olive oil and minced garlic in a small bowl Slice baguette into ½-inch slices and lay flat on a baking sheet, then brush them with the garlic olive oil on both sides. Bake for a total of 7-8 minutes on 375 degrees, flipping once halfway through the cook time.
- Bake the shrimp according to the package instructions. When the shrimp is finished baking, remove it from the oven and transfer to a medium-sized bowl.
- Add garlic powder, onion powder, pepper, smoked paprika, and cayenne if desired. Add grated Parmesan cheese, hot sauce, and fresh thyme to the shrimp and fold it all together.
SHRIMP TOAST RECIPE | MYRECIPES
From myrecipes.com
Servings 10Total Time 30 mins
- Combine shrimp, jalapeño, scallions, lemon zest, lemon juice, salt, cayenne pepper, and hot sauce in a food processor, and pulse to chop thoroughly. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350°F.
- Spread about 3 tablespoons shrimp mixture on each piece of bread. (You don't have to measure the shrimp mixture; just make sure you spread about a 1/2 inch on each.) Cut each piece of bread into quarters.
- Fry squares, in batches of 6, shrimp side down, until shrimp paste inflates, about 1 minute. Flip squares over, and fry until toast is lightly browned, about 30 seconds
- Remove toasts from oil, and pat dry with paper towels. Top each piece with a pickle slice, and serve immediately.
SHRIMP TOAST - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Cuisine AsianCategory AppetizerServings 7Calories 188 per serving
- Place shrimp, green onion, egg white, pimentos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne in a food processor and pulse 5 to 6 times. You want everything finely minced.If you don't have a food processor, you can finely chop the shrimp with a knife and mix everything in a bowl.
- Cut each piece of bread in half diagonally. Spread shrimp mixture onto 1 side of each piece of bread. Sprinkle with sesame seeds.
- Working in batches, fry bread, shrimp side down until golden, about 1 to 2 minutes. Gently flip over and fry until the other side is golden brown.
SHRIMP TOAST (EXTRA CRISPY AND NON-GREASY!) - RASA MALAYSIA
From rasamalaysia.com
4.5/5 (24)Total Time 20 minsCategory Shrimp RecipesCalories 118 per serving
- Rinse the shrimp with cold running water, pat dry with paper towels. Add the shrimp and all the ingredients in a food processor. Blend well until the shrimp becomes sticky like a mousse. Remove from the food processor and set aside.
- Cut off the crust of the white toast using a bread knife. Discard the crusts. Cut each toast lengthwise into half and then crosswise into six rectangle pieces. Mix the sesame seeds in a small plate. Set aside.
- Using a butter knife, spread about 1 tablespoon of the Shrimp Mousse evenly atop each piece of the toast. Roll the shrimp toast on the sesame seeds until the surface is covered with sesame seeds.
- Heat 3 inches of the oil in a wok or small stockpot to 350°F (176°C). Gently drop the shrimp toast with the sesame side down. Turn over and dry the white toast part until light brown. Dish out with a strainer or slotted spoon, and drain the excess oil on paper towels. Serve immediately with your favorite chili sauce.
SHRIMP TOAST - KIRBIE'S CRAVINGS
From kirbiecravings.com
5/5 (1)Category AppetizerCuisine ChineseTotal Time 30 mins
- Pulse shrimp, egg and salt in food processor until mostly smooth though some lumps in the shrimp mousse is fine. Add in scallions and pulse again just until the scallions are incorporated.
- Add oil to pot being used for frying, about 1 inch deep. Bring oil to a medium high heat. Dip shrimp mousse side of toast into breadcrumbs, so that it covers the shrimp mousse. Place toast into hot oil, frying the shrimp side first. When it turns golden, turn it to the other side and fry until toast side is also golden. You can cook a few at a time. Serve warm. You can garnish with fresh herbs like scallions or parsley.
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