Baked Shrimp Toast
Always use freshly grated Parmesan cheese. Use Pepper Jelly, Plum sauce or Muscadine sauce dipping sauces for this recipe.
1 qt. water
1 tsp. Crab boil
1 tsp. Salt
1 ½ cups small shrimp
1 8-oz. Pkg. Cream cheese
1 Tbsp. Onion, minced
½ cup homemade mayonnaise
1/4 cup sour cream
½ tsp garlic, minced
1/4 cup Parmesan cheese, grated
1 tsp. Creole mustard
2 Tbsp. Green onions, finely chopped
1 tsp hot sauced
1/4 tsp Old Bay
1/8 tsp. Cayenne pepper
1 small Loaf French bread, cut into 1 1/2-inch rounds
Bring the water, crab boil and salt to a boil. Cook the shrimp and drain and cool. Shen shrimp has cooled rough chop into small pieces. Combine all remaining ingredients except the French bread.
Add shrimp. Spread a thick layer of the shrimp mixture onto the French bread rounds. Place rounds on a baking sheet and freeze. When Completely frozen, transfer to an airtight plastic bag.
To cook. Preheat oven to 350. Remove Toasts from freezer. Place on baking sheet and cook 15 minutes.
Pepper Jelly Dipping Sauce
1 c. water
1/4 cup red chili pepper flakes
1 large red bell pepper, seeds removed
1 Tbsp. Minced garlic
½ cup rice vinegar
3/4 cup corn syrup
1 cup white wine vinegar
1 cup sugar
2 Tbsp. Water
2 Tbsp. Cornstarch
Bring water to a boil in small saucepan. Stir in the chili flakes and simmer 5 minutes. Strain flakes, set aside, and discard water. Place bell pepper and garlic in a small stainless steel sauce pan with the vinegars and simmer 5 minutes. Allow mixture to cool slightly, then puree with the vinegars in a blender.
Return pureed mixture to the saucepan and add the sugar and the corn syrup. Bring mixture back to a simmer. Dissolve the cornstarch in the water and blend into the bell pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red chili pepper flakes and chill
May be made a week in advance.
Muscadine Dipping Sauce
1 cup muscadine jelly
1/4 cup white vinegar
1/4 cup creole mustard
1/4 cup horseradish
1 tsp. Black pepper, freshly ground
1 tsp. Salt
Melt the jelly with the vinegar and stir till smooth. Remove from heat and stir in the remaining ingredients.
Plum Sauce
1 c. plum preserves or jam
2 Tbsp. Riced wine vinegar
1 Tbsp. Onion, minced
1 tsp. Honey
1 tsp. Fresh ginger, minced
½ tsp garlic, minced
½ tsp. Jalapeno, minced
½ tsp crushed red pepper flakes
Bring all ingredients to boil. Reduce heat and simmer, stirring often, until preserves are melted (approximately 5 minutes). Remove from heat.
Let cool before serving. Keeps refrigerated 1 week.
Shrimp Toasts (fried version)
½ lb. Shrimp, p & d
1 egg white
1/4 cup green onion, minced
1 Tbsp cilantro, chopped
1/8 tsp. Cayenne
½ tsp soy sauce
1/4 tsp ginger, freshly chopped
1/8 tsp garlic, minced
1/4 tsp creole seasoning
1/8 tsp salt
½ tsp. Sesame oil
2 egg yolks
2 Tbsp. Rice vinegar
1 tsp. Soy sauce
1 Tbsp. Sherry
2 Tbsp water
12 slices white bread, crusts removed (lion’s tooth shape)
6 Tbsp. Oil
Parsley for garnish
Pulse together the shrimp, egg white, gr. Onion, cilantro, cayenne, ½ tsp. soy sauce, ginger, garlic, creole seasoning, salt and ½ tsp. Of the sesame oil 2 or three times to chop. Do not puree.
Put egg yolks, 2 Tbsp. Sesame oil, vinegar, 1 tsp. Soy sauce, sherry and water in a bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto slices of bread. Heat 3 Tbsp. Veg oil in skillet over medium high heat. Dip 6 bread slices into egg mixture, coating evenly on both sides. Place them a few at a time, shrimp side down first, and fry until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 Tbsp. Veg oil and bread slices. Serve with the shrimp side up. Slice each sandwich into 2 triangles, placed on a serving plate and garnish with parsley.
Always use freshly grated Parmesan cheese. Use Pepper Jelly, Plum sauce or Muscadine sauce dipping sauces for this recipe.
1 qt. water
1 tsp. Crab boil
1 tsp. Salt
1 ½ cups small shrimp
1 8-oz. Pkg. Cream cheese
1 Tbsp. Onion, minced
½ cup homemade mayonnaise
1/4 cup sour cream
½ tsp garlic, minced
1/4 cup Parmesan cheese, grated
1 tsp. Creole mustard
2 Tbsp. Green onions, finely chopped
1 tsp hot sauced
1/4 tsp Old Bay
1/8 tsp. Cayenne pepper
1 small Loaf French bread, cut into 1 1/2-inch rounds
Bring the water, crab boil and salt to a boil. Cook the shrimp and drain and cool. Shen shrimp has cooled rough chop into small pieces. Combine all remaining ingredients except the French bread.
Add shrimp. Spread a thick layer of the shrimp mixture onto the French bread rounds. Place rounds on a baking sheet and freeze. When Completely frozen, transfer to an airtight plastic bag.
To cook. Preheat oven to 350. Remove Toasts from freezer. Place on baking sheet and cook 15 minutes.
Pepper Jelly Dipping Sauce
1 c. water
1/4 cup red chili pepper flakes
1 large red bell pepper, seeds removed
1 Tbsp. Minced garlic
½ cup rice vinegar
3/4 cup corn syrup
1 cup white wine vinegar
1 cup sugar
2 Tbsp. Water
2 Tbsp. Cornstarch
Bring water to a boil in small saucepan. Stir in the chili flakes and simmer 5 minutes. Strain flakes, set aside, and discard water. Place bell pepper and garlic in a small stainless steel sauce pan with the vinegars and simmer 5 minutes. Allow mixture to cool slightly, then puree with the vinegars in a blender.
Return pureed mixture to the saucepan and add the sugar and the corn syrup. Bring mixture back to a simmer. Dissolve the cornstarch in the water and blend into the bell pepper mixture. Once it returns to a simmer, remove from heat. Stir in the red chili pepper flakes and chill
May be made a week in advance.
Muscadine Dipping Sauce
1 cup muscadine jelly
1/4 cup white vinegar
1/4 cup creole mustard
1/4 cup horseradish
1 tsp. Black pepper, freshly ground
1 tsp. Salt
Melt the jelly with the vinegar and stir till smooth. Remove from heat and stir in the remaining ingredients.
Plum Sauce
1 c. plum preserves or jam
2 Tbsp. Riced wine vinegar
1 Tbsp. Onion, minced
1 tsp. Honey
1 tsp. Fresh ginger, minced
½ tsp garlic, minced
½ tsp. Jalapeno, minced
½ tsp crushed red pepper flakes
Bring all ingredients to boil. Reduce heat and simmer, stirring often, until preserves are melted (approximately 5 minutes). Remove from heat.
Let cool before serving. Keeps refrigerated 1 week.
Shrimp Toasts (fried version)
½ lb. Shrimp, p & d
1 egg white
1/4 cup green onion, minced
1 Tbsp cilantro, chopped
1/8 tsp. Cayenne
½ tsp soy sauce
1/4 tsp ginger, freshly chopped
1/8 tsp garlic, minced
1/4 tsp creole seasoning
1/8 tsp salt
½ tsp. Sesame oil
2 egg yolks
2 Tbsp. Rice vinegar
1 tsp. Soy sauce
1 Tbsp. Sherry
2 Tbsp water
12 slices white bread, crusts removed (lion’s tooth shape)
6 Tbsp. Oil
Parsley for garnish
Pulse together the shrimp, egg white, gr. Onion, cilantro, cayenne, ½ tsp. soy sauce, ginger, garlic, creole seasoning, salt and ½ tsp. Of the sesame oil 2 or three times to chop. Do not puree.
Put egg yolks, 2 Tbsp. Sesame oil, vinegar, 1 tsp. Soy sauce, sherry and water in a bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto slices of bread. Heat 3 Tbsp. Veg oil in skillet over medium high heat. Dip 6 bread slices into egg mixture, coating evenly on both sides. Place them a few at a time, shrimp side down first, and fry until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 Tbsp. Veg oil and bread slices. Serve with the shrimp side up. Slice each sandwich into 2 triangles, placed on a serving plate and garnish with parsley.
No comments:
Post a Comment