Thursday, June 18, 2015

Shrimp Toast

This is another quick and easy recipe that is perfect for lunch for two! The Shrimp Toast is nice and crispy thanks to the Mrs. Anderson's Crisping Mat from Harold Import Company.

Shrimp Toast
by Linda

4 slices of white bread, cut into rounds with a 4" cookie cutter
Butter, softened
12 large precooked shrimp
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon hoisin sauce
1 teaspoon garlic chili sauce
2 Tablespoons red wine vinegar
1 Tablespoon heavy whipping cream
Juice from 1/2 lemon
1/2 teaspoon black pepper
Cajun seasoning (I used Slap Ya Mama Hot)
Sesame seeds
Grated red cabbage and cilantro for garnish

1. Preheat oven to 425°F.
2. Thinly spread butter on each bread round.

3. Place bread, butter side up, on cookie sheet with crisping mat on top.

4. Place in oven 2-3 minutes to lightly brown, turn and lightly brown other side.

5. Remove from oven and set aside.

6. Combine shrimp, garlic, ginger, hoisin sauce, garlic chili sauce, red wine vinegar, heavy whipping cream, lemon juice and black pepper into a food processor.

7. Pulse until you have a smooth paste.

8. Taste and adjust seasonings, if needed.

9. Divide mixture between toasted rounds, buttered side up. 
10. Lightly sprinkle with Cajun seasoning.

11. Generously sprinkle with sesame seeds.

12. Return to oven on baking crisping mat for 10 minutes.

13. Garnish and serve.

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