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
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 32 hors d'oeuvres
Number Of Ingredients 13
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 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 TOASTS
Number Of Ingredients 5
Steps:
- 1. Prepare the double quantity of avocado butter. Then, drain the shrimp and pat dry with paper towels. Chop coarsely. Set aside. 2. In a large bowl, mix the avocado butter with the shrimp. Season with salt, if desired. Set aside. 3. Preheat the broiler. Lightly butter the bread and put the slices on a baking sheet and toast lightly. Mound about 1 heaped tablespoon of the avocado and shrimp mixture on each bread slice. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SHRIMP BUTTER
Adapted from Gourmet magazine. This is shrimp, butter & spices, it does NOT contain cream cheese. Originally for toast, but it is AMAZING on baked potato, steak or fish (like tilapia). This is very easy to make & even easier to devour! My first recipe to post! I'm so excited!! Cooking time includes the chill time.
Provided by Feej3940
Categories Very Low Carbs
Time 6h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons butter in skillet over medium high heat until melted.
- Sauté shrimp with salt & black pepper until just cooked through - about 1 1/2 - 2 minutes.
- Transfer shrimp to food processor.
- In the same skillet, cook onion in 1 tablespoon butter over medium low heat, stirring occasionally, until softened, about 2-3 minutes.
- Scrape onions & any remaining butter in the skillet into the food processor. Allow to cool, about 15 minutes.
- Once cooled, add lemon juice, cayenne and remaining 1/2 cup butter to the food processor. Pulse until shrimp are finely chopped.
- Chill in the refrigerator at least 6 hours.
- Before serving, allow to come back to room temperature.
- Serve on toasted bread, crackers, steak, fish, potatoes or anything you can think of.
Nutrition Facts : Calories 148.9, Fat 12, SaturatedFat 7.4, Cholesterol 118.8, Sodium 357.8, Carbohydrate 0.6, Fiber 0.1, Sugar 0.2, Protein 9.7
MOM'S SHRIMP BUTTER
My mom always made this when we had company. Any leftovers are superb on toasted bagels the next morning!
Provided by appleydapply
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place butter and cream cheese in large work bowl of food processor and pulse briefly to mix.
- Juice the lemon.
- Add shrimp, lemon juice, onion, and mayonnaise to work bowl and pulse until shrimp is chopped and everything is mixed well.
- Add salt & pepper to taste.
- Best if made the day before and refrigerated overnight. Good with stone-ground wheat crackers or the small round party rye bread.
Nutrition Facts : Calories 209.1, Fat 20, SaturatedFat 11.7, Cholesterol 91.7, Sodium 217.7, Carbohydrate 2.8, Fiber 0.5, Sugar 0.4, Protein 5.9
TOMATO TOAST WITH BUTTERED SHRIMP
Crisp, golden-brown toast is the perfect bed for impossibly ripe tomatoes, made even better when topped with saucy, garlicky shrimp. These fully assembled tomato toasts may require a knife and fork to properly tackle, but they are also wonderful eaten with your hands. Keeping the tails on the shrimp makes for a festive presentation, but feel free to remove them so you don't have to deal with them as you eat.
Provided by Alison Roman
Categories dinner, lunch, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Finely chop 2 cloves of garlic and add to a small bowl with parsley; season with salt and pepper and set aside. Thinly slice remaining 4 garlic cloves; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add bread and toast until golden brown on one side, 2 to 3 minutes. Turn bread, adding another drizzle of olive oil as needed and toast on the other side, another 2 to 3 minutes. Transfer to a large serving platter and set aside.
- Heat butter and remaining 2 tablespoons olive oil in the same skillet. Add the sliced garlic and season with salt and pepper. Cook, swirling skillet occasionally, until the butter starts to brown and the garlic is golden, 2 to 3 minutes.
- Add shrimp and season with salt and pepper. Cook, tossing occasionally, until shrimp are bright pink and just cooked through, 3 to 4 minutes. Add white wine, if using, and let cook for a minute or two, just to take the edge off the wine (don't reduce so much that you lose that sauciness, though). Remove pan from heat.
- Place tomatoes on top of toast and sprinkle with half of the parsley-garlic mixture. Spoon shrimp and any buttery sauce in the skillet over the tomatoes and toast. Finish with remaining parsley-garlic mixture and serve with lemon wedges alongside.
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
SHRIMP IN DILL BUTTER
Provided by Ruth Cousineau
Categories Appetizer Christmas Oscars Father's Day Shrimp Christmas Eve Ramekin Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F with rack in middle.
- Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
- Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.
BROILED SHRIMP TOASTS
This simple and quick version of the dim sum favorite is a healthier, less greasy appetizer than the usual fried shrimp toasts.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- Pulse shrimp, shallot, and ginger in a food processor until a coarse paste forms. Transfer to a bowl. Stir in mayonnaise, Sriracha, and lime zest and juice.
- Heat broiler. Working in 2 batches, toast bread slices on a rimmed baking sheet 8 inches from heat source until golden brown, about 30 seconds. Remove from oven. Flip bread, generously brush tops with butter, and spread with a thin layer of shrimp paste (about 1 teaspoon each).
- Broil until shrimp mixture is opaque and cooked through and toasts are browned, about 1 minute. Serve warm.
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