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
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
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
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 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 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.
NORDIC SHRIMP TOAST
These decorative toasts have all the flavors of Nordic cuisine and no foraging is required! Delicate shrimp get double-hacked: first, they are quickly cooked in a covered pot off the stovetop and then sliced en masse using a trick involving two plastic lids. A protein-packed snack or part of lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use.
- Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture.
- Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board.
- Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 630 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
SHRIMP TOASTS
Provided by Food Network
Yield Makes about 30
Number Of Ingredients 14
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
Provided by Robert Farrar Capon
Categories side dish
Time 15m
Yield 40 pieces
Number Of Ingredients 11
Steps:
- Peel and devein shrimp. Place on a chopping board, add ginger and onion and chop until very fine using a Chinese cleaver or a large chef's knife. Transfer the mixture to a bowl.
- Add sugar, egg, salt, cornstarch, sherry and black pepper and mix well. Spread mixture thickly on one side of the bread slices.
- Heat oil to 375 degrees. Working with a few slices of bread at a time, fry them, shrimp side down, for about 1 1/2 minutes or until golden brown. Turn and fry the other side until golden brown. Remove, drain, cut into quarters and serve as an appetizer with soy sauce, Chinese mustard, rice vinegar, oyster sauce, hoisin sauce or plum sauce.
Nutrition Facts : @context http, Calories 34, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 101 milligrams, Sugar 1 gram, TransFat 0 grams
TASTY SHRIMP TOAST
I love the shrimp toast I get at my local oriental restaurant, and wanted to make it at home. I asked the server if she knew how to make it and she sent the chef out to tell me. I tried it today, and it tasted just like at the restaurant. Hope you enjoy this one too!!
Provided by BlueHyacinth
Categories Asian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
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
BROILED SHRIMP TOAST
This open-faced sandwich has pretty flecks of pink shrimp, red tomatoes and green parsley. To save time, blend the spread the night before and refrigerate.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
SHRIMP TOAST RECIPE BY TASTY
Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!
Provided by Tresha Lindo
Categories Lunch
Time 30m
Yield 8 pieces
Number Of Ingredients 14
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!
SHRIMP TOASTS
Provided by Ming Tsai
Categories Bread Appetizer Fry Cocktail Party Shrimp Jícama Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings (as an accompaniment to soup or as an hors d'oeuvre)
Number Of Ingredients 13
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.
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
This is my Uncle Paul's recipe. We had these for a family get together as a passed horsdevour and everyone loved them so much, they never really ever made past the kitchen.
Provided by cookiedog
Categories < 30 Mins
Time 22m
Yield 24 appetizers
Number Of Ingredients 4
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.
Nutrition Facts : Calories 21.5, Fat 1.8, SaturatedFat 0.6, Cholesterol 2.9, Sodium 35.8, Carbohydrate 0.8, Sugar 0.2, Protein 0.6
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
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.
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.
BAKED SHRIMP TOASTS
Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site.
Provided by Manami
Categories Spreads
Time 40m
Yield 40 appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Line a baking sheet with aluminum foil or parchment paper.
- Place bread on baking sheet and brush with oil.
- Bake 5 minutes (oil side up).
- Set tray aside to cool.
- In a medium bowl beat the garlic chili pepper sauce and egg.
- Add shrimp, scallions, garlic and cilantro.
- Mix well.
- Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
- Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
- Bake 10 minutes.
- Cut each bread slice into 4 triangle or square shaped pieces and serve.
- *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.
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.
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