Photo by Melanie Acevado
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Baked Shrimp Toast
November & December 2004
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Instead of the fried approach, our version is baked and also features
cilantro.
(Makes 24 toasts)
- 12 ounces precooked shrimp, peeled and deveined
- 1 egg white, lightly beaten
- tablespoon cilantro, chopped
- 1 scallion, finely chopped
- teaspoons cornstarch
- 1 teaspoon minced fresh ginger
- ½ teaspoon salt
- 6 thin slices white bread
- tablespoons melted butter
- Fresh cilantro leaves and toasted sesame seeds, for garnish
1. Preheat oven to 400 degrees. In a food processor fitted with a metal
blade, pulse the shrimp until finely chopped. Add egg white, cilantro,
scallion, cornstarch, ginger, and salt. Pulse several more times until the
ingredients are thoroughly combined.
2. Remove crusts from bread. Lightly brush both sides of each slice with
melted butter. Cut each slice into 4 triangles. Spread shrimp mixture over each
of the triangles, distributing evenly.
3. Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted
sesame seeds and garnish with cilantro leaves, if desired.
Make-ahead tip: Make shrimp toast topping up to a day in advance and
refrigerate until ready to use.
Nutrients per serving (1 toast)
- Calories 42
- Protein 4g
- Carbohydrate 3g
- Fat 2g
- Dietary fiber 0g
- Cholesterol 31mg
- Sodium 118mg
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