Shrimp Toast Rectangles Recipes

SHRIMP TOAST RECTANGLES

Steps:

• Heat oil in a large skillet over medium high heat to 350 degrees F (175 degrees C).
• Chop and mash shrimp using a large knife. Mix in flour, egg yolks, salt and pepper. In a separate bowl, whisk the egg whites to stiff peaks and fold into the shrimp mixture.
• Slice bread into 4 pieces each. Put 2 teaspoons of the shrimp mixture onto each piece and sprinkle with sesame seeds.
• Starting with the shrimp side down, fry for 3 minutes. Turn, and fry for another 3 minutes or until golden brown. Remove from oil, drain on paper towels and serve warm.

SHRIMP TOASTS

Steps:

• In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
• When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.

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.

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.

TASTY SHRIMP TOAST

Steps:

• Mince shrimp.
• Add water chestnuts, salt, sugar, 1 Tbls.
• cornstarch and 1 egg.
• Beat egg white and blend in 1 Tbls.
• cornstarch.
• Remove crusts from bread and cut into 4 triangles.
• Brush one side of bread with egg white mixture and then shrimp past.
• Fry shrimp side down in 375degree F.
• oil until golden.
• Carefully turn and brown bread side.
• Drain.
• Serve hot.

SHRIMP TOAST RECTANGLES

Steps:

• Heat oil in a large skillet over medium high heat to 350 degrees F (175 degrees C).
• Chop and mash shrimp using a large knife. Mix in flour, egg yolks, salt and pepper. In a separate bowl, whisk the egg whites to stiff peaks and fold into the shrimp mixture.
• Slice bread into 4 pieces each. Put 2 teaspoons of the shrimp mixture onto each piece and sprinkle with sesame seeds.
• Starting with the shrimp side down, fry for 3 minutes. Turn, and fry for another 3 minutes or until golden brown. Remove from oil, drain on paper towels and serve warm.

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 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.
• note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
• Stir in salt before proceeding.

SHRIMP TOAST

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

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.

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 TOASTS

Steps:

• Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper to taste.
• Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer.
• While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
• Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

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 TOAST RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
• Trim the crusts off the bread, then cut diagonally into triangles.
• Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
• Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
• Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
• Enjoy!