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
PICKLED SHRIMP
If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.
Provided by Shauna James Ahern
Categories Appetizers and Snacks Seafood Shrimp
Time P1DT40m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large bowl with ice-cold water.
- Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again.
- Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil.
- Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.
Nutrition Facts : Calories 650.3 calories, Carbohydrate 18.4 g, Cholesterol 172.6 mg, Fat 57.4 g, Fiber 4.5 g, Protein 20.9 g, SaturatedFat 8.2 g, Sodium 3088.6 mg, Sugar 1.5 g
SHRIMP TOAST WITH FRESH GINGER
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 48 pieces
Number Of Ingredients 9
Steps:
- With the machine running, drop the scallions and ginger into the bowl of a food processor to mince them. Shut the machine off, add the shrimp and prosciutto and process until the mixture is well mixed and chopped fine. This mincing can be done by hand instead of machine.
- Dissolve the cornstarch in the sherry and mix into the shrimp mixture.
- Spread about one tablespoon of the mixture evenly on each slice of bread, spreading it to the edges. Cut each slice of bread in four on the diagonal to make triangles. Dip the shrimp side of each triangle in the bread crumbs to coat it lightly. Refrigerate for 30 minutes.
- Heat the oil in a wok or skillet. Fry the triangles a few at a time shrimp side down first until lightly brown, then turn to fry the bread side. Drain on absorbent paper, then serve, or freeze to reheat in the oven and serve later.
SHRIMP SALAD WITH WASABI AND PICKLED GINGER
Make and share this Shrimp Salad With Wasabi and Pickled Ginger recipe from Food.com.
Provided by Boo Chef in West Te
Categories Asian
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in medium saucepan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan and register 165 degrees on instant-read thermometer). Remove pan from heat, cover, and let shrimp sit in broth for 2 minutes.
- Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
- Whisk together mayonnaise, wasabi, celery, remaining tablespoon lemon juice, ginger, scallion, and sesame seeds in medium bowl. Cut shrimp in half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper and serve.
SHRIMP TOAST WITH PICKLED GINGER
Can be prepared in 45 minutes or less.
Yield Makes 48 shrimp toasts
Number Of Ingredients 15
Steps:
- In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and purée the mixture until it is paste-like but not completely smooth.
- Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.
- In a large heavy skillet heat 1 1/2 inches of the oil to 360°F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.
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