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Shrimp Toast

Crispy bread and succulent shrimp team up for a touchdown in flavor in this savory game-day recipe by Executive Chef Alejandro Najar of the Butcher's Cellar.

Shrimp Toast
Photo courtesy of the Butcher's Cellar
Recipe Provided By
  • Tara Fitzpatrick
Servings
4
Cuisine Type
  • asian
  • american
Day Part
  • Snack
Menu Part
  • Appetizer
Main Ingredient
  • Shrimp

Crispy bread and succulent shrimp team up for a touchdown in flavor in this savory game-day recipe by Executive Chef Alejandro Najar of the Butcher's Cellar.

Ingredients

1/2 lb. peeled and deveined raw shrimp

8 pieces sliced sourdough bread

2 tsps. sesame oil

1 egg white

1 tsp. white pepper

1 tsp. salt

1/2 tsp. soy sauce

1 cup Duke's mayonnaise

1 Tbsp. white miso paste

1 tsp. rice wine vinegar

1/2 cup thinly sliced chives for garnish

Steps

  1. Using a small ring mold, cut out 8 circles from sourdough bread.

  2. Place shrimp, sesame oil, egg white, white pepper, salt and soy sauce in food processor and pulse until mixture turns into thick paste.

  3. Place 1/2 to 1 oz. shrimp mixture on sourdough round. Take another sourdough round and place gently on top, forming a sandwich. Do not press down too hard.

  4. Once all sandwiches are assembled, heat small amount of oil to 350 degrees in a heavy pot. Drop the toasts in, and cook until golden brown, flipping halfway to cook evenly. Once done, remove to paper towel.

  5. While toasts cook, mix mayonnaise, salt, vinegar and miso paste. Whisk until fully combined and smooth.

  6. On each toast, to serve, place a dollop of miso aioli on top and smooth it out. Place top of toast onto thinly sliced chives to make them stick.

Additional Tips

You can add caviar or roe at the last step for a special touch.

Read more about:

Recipes

About the Author

Tara Fitzpatrick

Tara FitzpatrickĀ is senior editor of Food Management. She covers food, culinary and menu trends.

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