SHRIMP TOAST
Shrimp toast is a retro Chinese takeout classic. A flavorful mixture of ground shrimp spread onto bread and pan-fried until crispy--the perfect appetizer! This shrimp toast recipe makes 16 toasts--simply double or triple the recipe for larger groups!
Provided by Sarah
Categories Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
- Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
- In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
- Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY GARLIC SHRIMP TOAST
Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.
Provided by Chef John
Categories Shrimp Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
- Trim most of the crusts off of the bread.
- Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
- Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
- Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
- Turn off the heat and stir in parsley. Taste and add salt if needed.
- Divide shrimp and sauce evenly over each piece of toasted bread.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg
SHRIMP TOAST
Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.
Provided by Molly Yeh
Time 25m
Yield 12 servings
Number Of Ingredients 12
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 TOASTS
Provided by Food Network
Yield Makes about 30
Number Of Ingredients 14
Steps:
- In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
- When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.
SHRIMP TOAST
For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 10
Steps:
- Heat or neutral oil in a deep pan to 350.
- Slice 1 pound peeled shrimp lengthwise.
- Combine 1 1/2 cups water with ice; measure 1 1/2 cups water from that, and put it in a bowl.
- Beat with 1 cup flour and 2 egg yolks.
- Dredge shrimp in flour; dip in batter. Fry, less than 5 minutes.
- Drain on paper towels.
- In a small bowl, combine 1/3 cup mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sesame oil and some chopped scallions.
- Spread the mixture on buttered toast (white bread is classic), and top with the shrimp.
SARASOTA'S SWEET AND SPICY GRILLED SHRIMP
This is so quick and easy, and makes a great family style dinner. For a dipping sauce, I don't think one is needed, but a few of my friends like it when I serve it with a garlic orange butter sauce. I simply melt some butter (1/2 cup), minced garlic (1 teaspoon), and some fresh orange juice (1 tablespoon). For my sides - a fresh creamy coleslaw and some chili fries. A few potatoes cut in wedges and mixed with some oil and seasoning makes for great healthy fries compared to fried or even store bought ones.
Provided by SarasotaCook
Categories High Protein
Time 2h10m
Yield 4-6 1/3-1/2 lb servings, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Marinade -- I just add all the ingredients to a large baggie, close and shake. Add your shrimp and marinade at least 1 hour, up to 2 but no more. The chili spice is very strong.
- Grill -- A couple of options. You can can use a grill pan inside, or an outside grill, broiler, you can also pan saute. But if you pan saute, cook on a fairly high heat and quickly so they get a nice brown color. Just cook until they start to curl and begin to turn pink. They take only a couple of minutes, and remember, once you remove the shrimp from the heat, they will continue to cook for another minute. You don't want tough over cooked shrimp.
- Serve -- Just serve on a big platter with your favorite sides. If you want the dipping sauce -- just heat up the butter, orange juice and garlic in the microwave and serve. That easy.
Nutrition Facts : Calories 546.7, Fat 33, SaturatedFat 16.3, Cholesterol 502.7, Sodium 703, Carbohydrate 13.8, Fiber 1.3, Sugar 11, Protein 48.4
SARASOTA'S SIMPLE SHRIMP SALAD SANDWICH
Basic, quick and easy and the perfect light summer time sandwich. Now fresh shrimp is great, however, I used a previously frozen shrimp, but uncooked and I loved to serve this on a nice whole wheat sandwich bun which to me add lots of flavor. Top with a fresh tomato slice and lettuce. I prefer to use a butter, Bibb, or Boston type of lettuce.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 25m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 15
Steps:
- Shrimp -- Bring a medium pot of water and bay seasoning to a medium boil. Heat should be medium / high. Add the shrimp and bring back up to a boil. Remove from the heat and let the shrimp to continue to cook 1-2 minutes until they just turn pink and begin to curl. You don't want to overcook them. Remove from the water and set on a baking sheet or pan and spread out and let to cool. Once slightly cooled, peel and rough chop.
- Salad -- In a medium size bowl, add the shrimp, and squeeze the lemon over the top. Add the onion, celery, parsley, mayo and mix well. If you are adding in the scallions, add them at this time as well. Season with a pinch of the Old Bay, start slow, you can always add more; then salt and pepper to taste. Mix well to combine. Continue to season with any additional salt, pepper or Old Bay until you get the taste you want.
- Sandwich -- I like to toast my sandwich rolls, but it is not necessary. I just like the added flavor. No butter, No oil, just toasted. Then top with the shrimp salad,lettuce and tomato. I also like to lightly salt and pepper the tomato slice, finish with the top sandwich roll.
- Serve -- Fries, chips, a pickle or a fresh fruit salad. Just ENJOY!
SARASOTA'S SHRIMP AND SCALLOPS WITH CREAMY RISOTTO
I love risotto, but honestly, I don't make it that often, but this is really good. At the end I simply stir in some seared scallops, shrimp and some greens for a great flavor. This is not my recipe well, not for the most part. But I got the idea from a small New England restaurant and this is my version and. And I admit, it is pretty basic, but it is always great!
Provided by SarasotaCook
Categories Rice
Time 1h
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
- Risotto --
- Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
- Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
- Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
- Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
- Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.
Nutrition Facts : Calories 677.4, Fat 31.4, SaturatedFat 14.5, Cholesterol 125.9, Sodium 875.6, Carbohydrate 61, Fiber 3.1, Sugar 5.9, Protein 31.9
SARASOTA'S SHRIMP TOAST
This is a great appetizer, but this is also amazing as a side to a bowl of hearty tomato soup or even or broccoli zucchini soup. Or even try a salad with fresh roasted vegetables. This makes a wonderful side to a great garden dinner. Dinner to me doesn't always have to be meat and potatoes. These are filling and added to a great fresh soup is a wonderful pairing. This is sort of a old classic, but it still really good. Now I DON'T use white bread. I use a nice baguette and fresh ingredients to make it stand out. Also ... this isn't the kind you get in the Chinese or Asian restaurants, however it does have water chestnuts. But to me being baked and golden brown it has a whole different flavor. Give it a try.
Provided by SarasotaCook
Categories Healthy
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Bread -- just brush with melted butter and bake at 375 until golden brown, flip to make sure both sides are golden. Just a few minutes per side is all it takes.
- Shrimp -- add the shrimp to the food processor but make sure they are not wet. Slightly puree, for just a few seconds and then add the egg white, cream, salt and pepper.
- Transfer to a bowl and add the water chestnuts, ginger, scallions, salt, pepper and parsley.
- Time to make the toast -- On the very nicely toasted baguettes, spread a teaspoon or 2 of the shrimp mix on top. Top with the egg yolk mixed with the water, just to give it a nice topping (or a light glaze) as it bakes.
- Bake at 350F for 10-12 minutes on a lined cookie sheet either with foil or parchment. Just make sure the shrimp topping is heated through.
Nutrition Facts : Calories 218.6, Fat 5.8, SaturatedFat 2.7, Cholesterol 119.8, Sodium 578.7, Carbohydrate 25.6, Fiber 1.7, Sugar 0.6, Protein 14.4
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- 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.
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