Sriracha Shrimp Toast Recipes

SRIRACHA SHRIMP TOAST

Sriracha Shrimp Toast image

Oh, man, hello to my new everything. I grew up eating shrimp toast, an Aussie favorite, and rediscovered it as it had a bit of a renaissance in the restaurant scene. I love it because it takes like zero time to whip up and you can keep it warm in the oven until you serve it to friends, or if you're trying to consume it all by yourself in shifts. You might need a shrimp toast spotter, because you will eat them all. Amanda, my sister, is a terrible shrimp toast spotter. She totally enables me. So, yeah...luckily shrimp toast is easy to make, so I can just make more. Problem solved.

Provided by Claire Thomas : Food Network

Categories main-dish

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

2 tablespoons finely chopped shallots
One 1-inch piece fresh ginger, peeled
1 clove garlic
1 tablespoon packed basil leaves
Two 1-inch pieces lemongrass
1 tablespoon fish sauce
1 tablespoon packed cilantro leaves, plus more for garnish
2 teaspoons vegetable or canola oil, plus more for frying
Kosher salt and freshly ground black pepper
1 pound large shrimp (16 to 20 shrimp), peeled, deveined and roughly chopped
1 1/2 teaspoons cornstarch
1 loaf soft, sliced white bread, crusts removed
1/4 cup mayonnaise
1 tablespoon hoisin sauce
Sriracha, for drizzling
Toasted sesame seeds, for sprinkling
Vegetable or canola oil, for frying

Steps:

Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!

SRIRACHA SHRIMP

Sriracha Shrimp image

A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 15m

Number Of Ingredients 5

Ingredients

1/4 cup mayonnaise
1 teaspoon Sriracha
1/2 pound peeled, deveined large shrimp
Chopped cilantro
Toasted sesame seeds

Steps:

Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

SHRIMP TOAST

Shrimp Toast image

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

Ingredients

8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here)
1 large egg white
1 teaspoon sriracha, plus more for serving
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced
3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds

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.

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In a small bowl, combine 4 ounces (just eye up half of the tub, there's no need to measure it out) of the Land O Lakes® Butter with Canola Oil, sriracha, and garlic. Mix until thoroughly combined. Depending on the sriracha you use and your preference for it, you may want to use less or more. Adjust accordingly. Spread both sides of each of the bread slices with the sriracha garlic butter. It may seem like alot, but use it all. It makes for luxuriously buttery toasts!
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