appetizer essentials: oven-baked shrimp toasts
This is one of the recipes I served during the holidays. It is a blend of shrimp, two cheeses, and some interesting spice choices. When I made them, they were always gone within five minutes. :-) You can make the shrimp filling ahead of time, and then all you have to do is toast the bread, and pop them under the broiler. Easy/Peasy. So, you ready… Let’s get into the kitchen.
yield
serving(s)
prep time
10 Min
cook time
5 Min
method
Bake
Ingredients For appetizer essentials: oven-baked shrimp toasts
- PLAN/PURCHASE
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2 - 3 slicebread, toasted nice and brown, i am using sourdough
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8 ozshrimp peeled and deveined
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3 Tbspmayonnaise
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1 stalkcelery finely diced
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1 tspdijon mustard, i prefer grey poupon
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1 tsplemon juice, freshly squeezed
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1/4 tspsweet paprika
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1/4 tspground cumin
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1 pinchcayenne pepper
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
- ADDITIONAL ITEMS
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1 mdlemon quartered, for serving
How To Make appetizer essentials: oven-baked shrimp toasts
-
1PREP/PREPARE
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2Gather your ingredients (mise en place).
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3Add the shrimp to a pot, or pan of boiling water, seasoned with a bit of salt and lemon juice.
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4Allow them to cook until pink and opaque, about 3 – 4 minutes.
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5After they cool, add to the bowl of a food processor.
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6Give them a few 1-second pulses, until they are shredded, but not mush.
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7Add them to a bowl, and combine with the other ingredients.
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8Thickly spread over the toasted bread.
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9Place under a broiler until they are bubby, and beginning to brown in spots, about 2 – 3 minutes.
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10Let rest for a few minutes before cutting and serving.
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11PLATE/PRESENT
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12Serve with some lemon slices. Enjoy.
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13Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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