Whiskey Shrimp On Toast Recipes

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WHISKEY SHRIMP RECIPE - (3.9/5)



Whiskey Shrimp Recipe - (3.9/5) image

Provided by á-3514

Number Of Ingredients 16

SHRIMP:
3 tablespoons sweet cream butter
4 cloves garlic
1/4 cup onion, minced
Juice of 1 lemon squeezed
3 cups heavy whipping cream
1 cup whole milk
2 tablespoons. whole grain mustard
1/2 cup tarragon
2 tablespoons butter
2 pounds (44 -48 count) tail off, peeled shrimp
1 teaspoon salt
1 teaspoon pepper
2 cloves garlic, minced
1/4 cup Jack Daniels Whiskey
French bread and Olive oil

Steps:

  • Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice. When garlic is just soft add heavy cream, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce). While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.

SHRIMP TOAST



Shrimp Toast image

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

2 inches peanut oil
1 pound peeled shrimp
1 1/2 cups water with ice
1 cup flour, plus more for dredging
2 egg yolks
1/3 cup mayonnaise
1 teaspoon soy sauce
1 teaspoon sesame oil
some chopped scallions
buttered 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.

SHRIMP BUTTER TOASTS



Shrimp Butter Toasts image

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

For shrimp butter
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup minced onion
2 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne
For toast points
10 slices firm white sandwich bread, crusts discarded and each slice cut to form 4 triangles
3 tablespoons unsalted butter, melted
Garnish: whole cooked shrimp

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.

WHISKEY SHRIMP ON TOAST



Whiskey Shrimp on Toast image

Adapted from The Shanty restaurant in Wadsworth Il. Put here for safe keeping. Great served with fresh steamed vegetables.

Provided by 2Bleu

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 17

8 tablespoons butter
2 tablespoons garlic, chopped (about 6 cloves)
2 tablespoons onions, minced
1 tablespoon lemon juice, fresh squeezed
1 pint heavy cream
1 teaspoon chicken base (better than bullion paste)
1 teaspoon yellow mustard
2 tablespoons fresh tarragon, chopped
8 jumbo shrimp, peeled deveined and tails removed
4 tablespoons butter
salt, to taste
black pepper, to taste
1/4 teaspoon garlic powder
1/4 teaspoon oregano
4 ounces whiskey (Jack Daniels)
4 slices French bread, skinny loaf sliced 3/4-inch thick
1/2 cup olive oil

Steps:

  • SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
  • SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
  • Remove from heat, add whiskey to sauté pan and flambé'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
  • BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
  • SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
  • Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).

NORDIC SHRIMP TOAST



Nordic Shrimp Toast image

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

1 teaspoon whole coriander seed, toasted
1/4 cup fresh dill fronds plus 2 sprigs
1 lemon, zested and halved
Kosher salt and freshly ground black pepper
8 ounces small shrimp, peeled, deveined and tails removed
1/2 cup cream cheese, at room temperature
1/2 cup 2 percent Greek yogurt
4 slices pumpernickel bread, toasted
1 Persian cucumber, very thinly sliced into half moons
3 radishes, very thinly sliced into half moons

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 TOAST



Shrimp Toast image

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

8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here)
1 large egg white
1 teaspoon sriracha, plus more for serving
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced
3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds

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.

SUYIN'S SHRIMP TOAST



Suyin's Shrimp Toast image

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

5 slices white bread
1 egg, beaten
¼ cup diced celery
2 tablespoons chopped parsley
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon sesame oil
1 teaspoon garlic powder
1 teaspoon baking powder
½ teaspoon ground black pepper
¼ teaspoon Chinese five-spice powder
1 pinch red pepper flakes, or more to taste
½ pound raw shrimp, peeled and deveined
¼ (8 ounce) can sliced water chestnuts, drained
2 large green onions, chopped
1 large clove garlic, minced
1 (3/4 inch thick) slice fresh ginger, peeled, or more to taste
1 teaspoon sesame seeds
6 cups peanut oil for frying
5 teaspoons sweet red chili sauce, or to taste

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



Creamy Garlic Shrimp Toast image

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

12 ounces large shrimp, peeled and deveined
1 pinch cayenne pepper
¼ teaspoon smoked paprika
3 cloves garlic, crushed, or more to taste
2 thick slices French bread
6 tablespoons clarified butter, melted, divided
2 teaspoons fresh lemon zest
2 tablespoons fresh lemon juice
½ cup heavy cream
2 tablespoons minced fresh Italian parsley
1 pinch salt, or to taste

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

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