SAIL AWAY SHRIMP TOAST
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield 16 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Heat soy sauce in a small saucepan and dissolve the brown sugar. In a small mixing bowl, make a slurry with the vinegar and cornstarch and add the slurry to the pot to thicken the sauce. Remove from heat and let cool to room temperature.
- Heat oil in deep fryer to 375 degrees F or follow the manufacturer's instructions for similar foods.
- Lightly toast the bread and lay out on a work surface. Blend the garlic, ginger root, egg, cream, fish sauce and sesame oil in a food processor to make a paste. Add the rock shrimp and pulse to combine. Coat toast with shrimp mixture and sprinkle with sesame seeds. Deep-fry until golden brown and drain on paper towels. Serve with dipping sauce.
DADDY'S SHRIMP TOAST
My father made this for me while experimenting in the kitchen. It was absolutely the most delicious way to use shrimp. I think I've gotten pretty good at making this dish but it still doesn't compare to my father's! Don't be fooled by the ingredients. Most are optional and this is easy to make! Great for parties as appetizers or a main dish.
Provided by LISA158
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste.
- Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
- In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread.
- Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 37.8 g, Cholesterol 238.4 mg, Fat 18.5 g, Fiber 2.7 g, Protein 33.8 g, SaturatedFat 2.6 g, Sodium 1732.5 mg, Sugar 5.5 g
SHRIMP BUTTER TOASTS
Categories Food Processor Citrus Fish Onion Freeze/Chill Sauté Cocktail Party Easter Shrimp Chill Gourmet
Yield Makes 10 (hors d'oeuvre) servings
Number Of Ingredients 12
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 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 Emeril Lagasse
Categories main-dish
Time 30m
Yield 26 to 38 toasts
Number Of Ingredients 11
Steps:
- In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process.
- Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
- In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and 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.
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
SHRIMP CAKES WITH OLD BAY®
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Place shrimp in the bowl of a food processor; pulse until shredded.
- Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
- Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
- Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 18.2 g, Cholesterol 211.8 mg, Fat 5.2 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 1396.8 mg, Sugar 2.4 g
SUYIN'S SHRIMP TOAST
I love shrimp toast from the Chinese restaurants. Some restaurants make them really well and some do not. I love to cook and wanted to give it a try. I set out my search for a good tasting recipe. After trying several, I came up with my own! My recipe will knock your socks off! I have to stop myself from eating them before I finish my batch.
Provided by Cheryl Jordan-Stribling
Categories Side Dishes
Time 48m
Yield 20
Number Of Ingredients 22
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Lay bread slices on a tray.
- Combine egg, celery, parsley, soy sauce, rice vinegar, cornstarch, salt, sesame oil, garlic powder, baking powder, black pepper, five-spice powder, and red pepper flakes in a bowl. Mix well.
- Place shrimp, water chestnuts, green onions, garlic, and ginger in a food processor. Pulse into a chunky paste. Stir into the egg mixture until combined.
- Place a generous dollop of the shrimp paste on each piece of bread; spread evenly towards the crusts using the back of a spoon. Sprinkle sesame seeds on top, pressing them into the paste. Cut each bread slice into 2 to 4 triangles.
- Fry bread slices, paste side-down, in the preheated oil, until edges are golden brown, about 2 minutes. Turn bread over and fry until other side is crisp, about 1 minute. Transfer to a paper towel-lined tray to drain. Serve with sweet chili sauce.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 8.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 258.9 mg, Sugar 0.9 g
CREAMY GARLIC SHRIMP TOAST
Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.
Provided by Chef John
Categories Shrimp Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
- Trim most of the crusts off of the bread.
- Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
- Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
- Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
- Turn off the heat and stir in parsley. Taste and add salt if needed.
- Divide shrimp and sauce evenly over each piece of toasted bread.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg
LEEANN CHIN SHRIMP TOAST
Make and share this Leeann Chin Shrimp Toast recipe from Food.com.
Provided by pstgeorge
Categories Healthy
Time 1h2m
Yield 20 appetizers
Number Of Ingredients 12
Steps:
- Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves; cut crosswise into halves.
- Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar. sesame oil and white pepper.
- Heat vegetable oil (1-1/2 inches) in wok to 350 degrees. Remove crusts from bread; cut each slice into 4 squares. Place 1 or 2 pieces of shrimp with sauce on each bread square.
- Fry 5 squares at a time until golden brown, turning frequently - about 2 minutes. Drain on paper towel.
- Do-ahead instructions: Prepare Shrimp Toast; cover and refrigerate no longer than 24 hours. Just before serving, heat uncovered in 400 degree oven until hot for 12 - 15 minutes. Drain on paper towel.
Nutrition Facts : Calories 41.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 27.9, Sodium 179.7, Carbohydrate 5.1, Fiber 0.3, Sugar 0.4, Protein 3.3
THAI SHRIMP TOAST
This is best made with dry breads or you can let bread sit overnight before using. To make smaller pieces for a party use cocktail bread. The Thai sweet chili sauce can be found in Asian markets, but if it is too difficult to find you can use sweet and sour sauce as a substitute.
Provided by HeyMiki
Categories Lunch/Snacks
Time 25m
Yield 10 pieces
Number Of Ingredients 12
Steps:
- Chop up shrimp and mix with pork.
- In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
- Add in egg and soy sauce.
- Divide the mixture into 10 parts.
- Spread mixture onto the bread and sprinkle with sesame seeds.
- Heat oil in a wok or pan until hot.
- Place bread in hot oil face down; cook until golden.
- Remove and place it on paper towel to remove excess oil.
- Serve with Thai sweet chili sauce.
DUBLIN BAY SHRIMP TOAST
The perfect little Irish appetizer. The original recipe calls for canned shrimp in the spread and a whole fresh shrimp on top, but I would definitely use fresh throughout. Just be sure to mince up the cooked shrimp used in the spread portion of the recipe. This cream cheese spread is perfect party fare. You can make it ahead of time and spread it on the bread just before serving. The Irish Mist liqueur adds a touch of sweetness. The recipe can easily be doubled.
Provided by Jostlori
Categories European
Time 20m
Yield 20-25 toasts, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium bowl, combine the cream cheese, shrimp, mayonnaise, Irish Mist, lemon juice, parsley, salt and pepper to taste. Stir until smooth.
- Arrange the slices of bread on a baking sheet and toast under the broiler, 4 inches from the heat source, for 2 minutes on each side, or until lightly toasted.
- Spread one side of each slice with the shrimp mixture, and return to the broiler for 1 minute, or until the mixture bubbles and browns. Remove from the broiler and put 1 whole fresh shrimp on top of each. Serve immediately.
Nutrition Facts : Calories 226.3, Fat 11.4, SaturatedFat 5, Cholesterol 40.8, Sodium 478.8, Carbohydrate 24.5, Fiber 2.6, Sugar 2.9, Protein 6.8
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