WEEKDAYS 1e|12c|p

Shrimp Toasts

Michael Symon
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Servings:
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moderate
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15 to 30 min
Part 1 of 2

Make these take-out favorites at home!


  • Ingredients
  • step-by-step directions
Ingredients
Shrimp Toasts
  • 1/2 pound shrimp (peeled and deveined, tails removed)
  • kosher salt
  • freshly ground black pepper
  • 1 large egg white (beaten until frothy)
  • 1 clove garlic (minced)
  • 1 1/2 tablespoon soy sauce
  • 2 Tsp sesame oil
  • 2 Tsp fresh ginger (grated)
  • 1 lime (zested)
  • 1/4 cup finely sliced scallions
  • 2 tablespoons finely chopped cilantro
  • 4-6 slices Pullman loaf (sliced 1/4" thick)
  • vegetable or canola oil
  • 2 tablespoons black sesame seeds (to garnish)
Directions
  • In the bowl of a food processor, combine the shrimp, egg white, garlic, soy sauce, sesame oil, ginger and lime zest. Pulse until the mixture resembles a course paste then pour in to a mixing bowl. Season with salt and pepper then fold in the scallions and cilantro.
  • In a large heavy bottomed pan heat 2 inches of oil to 350°F .
  • Spread all of the bread with the shrimp mixture. Add the bread to the oil, shrimp side down, and cook for 2 minutes, until light golden brown. Gently flip and continue to cook for an additional minute. Remove to paper towels or a draining rack and season with salt. Sprinkle with sesame seeds, lime juice and more cilantro. Cut in to triangles and serve immediately.
  • Tip: Make the shrimp "mousse" ahead of time and store in an airtight container in the refrigerator. Fry just before serving.

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