Shrimp Curry Sandwich Toast Recipes

SHRIMP TOAST

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!

SINGAPORE NOODLE CURRY SHRIMP

Steps:

• Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
• In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

SRIRACHA SHRIMP TOAST

Steps:

• Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
• Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
• Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!

SHRIMP TOAST

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.

HOT SHRIMP CURRY DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a medium-sized, oven-safe baking dish.
• Beat cream cheese, green onions, mayonnaise, curry powder, and Worcestershire together until creamy. Stir in shrimp. Spoon mixture into the prepared baking dish.
• Bake, uncovered, in the preheated oven until top begins to bubble, about 30 minutes. Serve hot.

QUICK SHRIMP CURRY

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes., Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

SHRIMP TOAST

Steps:

• Cut rolls into 24 slices, about 3/8 inch thick. Toast slices lightly.
• Mix shrimp, cheese and mayonnaise. Spread on bread slices and broil until cheese is melted and bubbly.

SHRIMP AND POTATO CURRY ROTI FILLING

Steps:

• Peel and clean the shrimp, reserving shells. Put the shrimp in a bowl and mix in the lime juice and chopped coriander stems (or shadowbene). Set aside for at least 1/2 hour.
• Meanwhile, place the reserved shrimp shells in a large stockpot and cover with a quart of water. Simmer over medium heat for 1 hour. Strain and reserve.
• In a large, deep skillet, heat the oil or ghee over medium high heat and saute the onions, stirring constantly, for 4 to 5 minutes, or until they begin to stick to the pan and turn light brown. Add the garlic and saute for 2 minutes. Add the curry powder and stir for 1 minute, taking care not to burn the spice. Add the chopped potatoes, stirring to coat with the curry-onion-garlic mixture.
• Add the Scotch bonnet pepper and 2 cups of the shrimp stock. Stir and bring to a simmer. Cover, and simmer slowly for about 40 to 45 minutes, or until the potatoes soften and begin to thicken the sauce. (If the mixture becomes too dry, add additional shrimp stock.)
• Add the marinated shrimps. Cook, uncovered, over medium heat for 10 minutes. Add salt to taste. Let cool a few minutes before adding to roti.

AVOCADO AND SHRIMP SANDWICH TOAST

Steps:

• Put the shrimps in a microwave-safe bowl then add a pinch of salt and a pinch of pepper. Add a teaspoon of cornstarch and a teaspoon of sake then mix well. Cover the bowl or wrap it with a microwave-safe cling wrap then cook in the microwave for 2 minutes using 600W.
• Put the avocado in a bowl then mash using a fork. Squeeze out the juice from half of a lemon or about 1 tablespoon of lemon juice onto the avocado to prevent it from browning. Add a teaspoon of extra virgin olive oil and then season it with a pinch of salt and pepper. Mix the ingredients well until well-combined.
• Wash and then dry the green lettuce then tear it into smaller pieces about the size of the sliced bread.
• Slice the tomato thinly then place on top of a paper towel. The kitchen paper will absorb the excess liquid from the tomatoes. Let the paper towel absorb the liquid for about 10 minutes.
• Place the green lettuce on top of 2 slices of bread then add a slice of tomato. Spread the avocado mixture evenly on top of the tomato. Add some cheese on top. Arrange the shrimps evenly on top. Add some more cheese then sprinkle with a pinch of pepper.
• Preheat your sandwich maker.
• Toast it until it is brown and crispy which usually takes about 5 minutes.