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Jalapeno Shrimp Toast

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Shrimp toasts are an elegant appetizer and are easier to make than you think!

INGREDIENTS

  • 1 pound deveined and cleaned shrimp – chopped
  • 1 Green Onion, chopped
  • 1 Jalapeno, choppped
  • 1/4 cup chopped cilantro
  • 1 tbsp Sesame Oil
  • 1 Garlic clove
  • 1 tsp Salt
  • 1 tsp Sugar
  • 4-5 slices dense white bread, 3/4″ thick slices
  • Sesame seeds (Black and white)
  • Fresno chili or jalapeno slice for garnish
  • Neutral cooking oil (Canola, vegetable)
  • Cilantro Oil for garnish

INSTRUCTIONS

  1. In a food processor, add shrimp, green onion, jalapeno, cilantro, sesame oil, garlic, sugar and salt
  2. Pulse in processor until a shrimp paste is formed, taking care to scrape down the sides
  3. Take your bread and remove the crusts, making perfectly square whites
  4. Spread some shrimp mixture onto the bread so that the shrimp mixture at least as thick or thicker than bread
  5. Press the mixture on lightly, ensuring it sticks
  6. Once you have your bread/shrimp squares, slice them according to the size you’d like to serve and clean up the edges
  7. Spread out your black and white sesame seeds on a plate and place the shrimp mixture side down to cover with sesame seeds
  8. Once all shrimp toasts are prepped, fill a pan with enough oil to shallow fry
  9. Bring oil up to medium heat and test with some scrap bread
  10. Add shrimp toasts shrimp side down and cook until lightly browned – 2-3 minutes
  11. Flip the toasts onto the bread side and cook another minute or so until bread is browned as well
  12. Remove from oil and place onto paper towels to pull excess oil
  13. Garnish with a thin chili slice, some green onion, and cilantro oil

NOTES

  • These are best served fresh, but you can prep the shrimp toasts up to a day before and cook when you’re ready
  • You can get creative with the shrimp mixture, but don’t over-season because you still want the shrimp flavor to come through.

 

 

George Christidis

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