Sail Away Shrimp Toast Recipes

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.

CHEF JOHN'S SHRIMP TOAST

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.

NORDIC SHRIMP TOAST

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.

SHRIMP TOASTS WITH SESAME SEEDS AND SCALLIONS

Steps:

• Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
• Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
• Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel-lined wire rack to drain.
• Cut each toast diagonally into quarters and top with scallion greens.