Sail Away Shrimp Toast Recipes

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LEEANN CHIN SHRIMP TOAST



Leeann Chin Shrimp Toast image

Make and share this Leeann Chin Shrimp Toast recipe from Food.com.

Provided by pstgeorge

Categories     Healthy

Time 1h2m

Yield 20 appetizers

Number Of Ingredients 12

1/2 lb fresh or frozen raw shrimp
1/2 cup chopped green onion (with tops)
1/4 cup all-purpose flour
1/4 cup water
1 egg
1 tablespoon cornstarch
1 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon sesame oil
1 dash white pepper
vegetable oil
5 slices white bread

Steps:

  • Peel shrimp. (If shrimp is frozen, do not thaw; peel under running cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise into halves; cut crosswise into halves.
  • Mix shrimp, green onions, flour, water, egg, cornstarch, salt, sugar. sesame oil and white pepper.
  • Heat vegetable oil (1-1/2 inches) in wok to 350 degrees. Remove crusts from bread; cut each slice into 4 squares. Place 1 or 2 pieces of shrimp with sauce on each bread square.
  • Fry 5 squares at a time until golden brown, turning frequently - about 2 minutes. Drain on paper towel.
  • Do-ahead instructions: Prepare Shrimp Toast; cover and refrigerate no longer than 24 hours. Just before serving, heat uncovered in 400 degree oven until hot for 12 - 15 minutes. Drain on paper towel.

Nutrition Facts : Calories 41.1, Fat 0.7, SaturatedFat 0.2, Cholesterol 27.9, Sodium 179.7, Carbohydrate 5.1, Fiber 0.3, Sugar 0.4, Protein 3.3

SAIL AWAY SHRIMP TOAST



Sail Away Shrimp Toast image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 50m

Yield 16 hors d'oeuvres

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 liter canola oil, or enough to deep-fry
4 slices white bread, crust cut removed and cut into 16 triangles
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1 tablespoon peeled chopped fresh ginger root
1 egg
1/4 cup heavy cream
1 tablespoon fish sauce
2 teaspoons sesame oil
1 pound rock shrimp
1/2 cup sesame seeds

Steps:

  • Heat soy sauce in a small saucepan and dissolve the brown sugar. In a small mixing bowl, make a slurry with the vinegar and cornstarch and add the slurry to the pot to thicken the sauce. Remove from heat and let cool to room temperature.
  • Heat oil in deep fryer to 375 degrees F or follow the manufacturer's instructions for similar foods.
  • Lightly toast the bread and lay out on a work surface. Blend the garlic, ginger root, egg, cream, fish sauce and sesame oil in a food processor to make a paste. Add the rock shrimp and pulse to combine. Coat toast with shrimp mixture and sprinkle with sesame seeds. Deep-fry until golden brown and drain on paper towels. Serve with dipping sauce.

SHRIMP TOAST - MY WAY



Shrimp Toast - My Way image

What a great appetizer to serve at your next party! I always love recipes that are easy to prepare and yummy too. I topped mine with some sweet chili sauce. Yum!

Provided by Dawn Whitted

Categories     Other Appetizers

Time 15m

Number Of Ingredients 12

6 slice white bread, crust removed
6 large shrimp, peeled and deveined
2 large scallions, finely diced
1 clove garlic, minced
1/4 can(s) water chestnuts, chopped
1-2 pinch red pepper flakes
1 tsp garlic powder
1 Tbsp soy sauce, low sodium
1/8 tsp ground ginger, use fresh finely minced if you have it.
1 tsp soy sauce, low sodium
1 large egg
2 tsp cornstarch

Steps:

  • 1. Slice crusts off of each slice of bread and cut into 4 triangles. Set aside.
  • 2. Peel, remove tails, devein & clean raw shrimp. Pat dry and set aside.
  • 3. Finely dice scallions, water chestnuts & garlic clove on large cutting board then push aside. *I use the remaining water chestnuts in a simple chicken or beef & veggie stir fry served with these tasty treats*
  • 4. Cut shrimp into more manageable pieces then begin to finely chop into a paste by rocking a large chef knife back and forth across the surface of the shrimp. This will take a few minutes.
  • 5. Add the scallions, water chestnuts & garlic to the shrimp and mince together a bit more then place in a small mixing bowl.
  • 6. Add red pepper flake, soy sauce, garlic powder & ginger to the shrimp paste and stir to combine. *you can use finely minced ginger root in this if you want to just be sure to mince well.
  • 7. In a separate dish whisk together egg, 1tsp soy sauce (optional) & cornstarch until smooth and pour into shrimp paste. This is the glue so stir together really well.
  • 8. Spread one side of each bread triangle with a small amount of the shrimp mixture.
  • 9. Heat skillet with 1/4 inch of canola oil to about 350 degrees just intil it starts to ripple and place the bread shrimp side down in the hot oil.
  • 10. Fry for 1 1/2 - 2 minutes on one side then turn and fry for 1 minute and remove onto a papertowel or rack for draining. They should be golden brown. Keep warm by placing in oven on very low warming setting until serving.
  • 11. Serve these yummie bites with a store bought sweet & sour sauce, chinese duck sauce, chinese mustard or any other type of dipping sauce you like.

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

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 32 hors d'oeuvres

Number Of Ingredients 13

1/4 cup heavy cream
8 slices brioche or home-style white bread
1/2 cup vegetable oil or clarified butter, for frying
Duck sauce or pepper jelly, for garnishing, optional
8 ounces peeled and deveined raw shrimp (about 9 ounces unpeeled)
1 large egg
1 large egg white
2 tablespoons minced green onions, green parts only
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 ounces cream cheese, cut into pieces

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.

CHEF JOHN'S SHRIMP TOAST



Chef John's Shrimp Toast image

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

½ pound raw shrimp, peeled and deveined
¼ cup diced water chestnuts
¼ cup chopped cilantro leaves
½ cup finely sliced green onions, plus more for garnish if desired
3 garlic cloves, crushed
1 tablespoon finely grated ginger root
1 anchovy filet
1 teaspoon toasted sesame oil
1 teaspoon Asian fish sauce
1 tablespoon soy sauce, or more to taste
1 egg white
½ teaspoon white sugar
½ teaspoon paprika
1 pinch cayenne pepper
1 pinch salt
4 thick slices white bread
1 teaspoon Sesame seeds
1 cup vegetable oil for frying, or as needed

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

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