Shrimptoaststodiefor Recipes

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.

DADDY'S SHRIMP TOAST

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.

SHRIMP TOAST - MY WAY

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.

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.

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:

• 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.