Yields:
12
Active Time:
30 mins
Total Time:
35 mins
Cocktails and finger foods like our Shrimp Toasts from 1979 ruled the day. Today's savory update features fresh ginger, cilantro and jalapeños.
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Ingredients
- 1 large baguette, sliced
- 4 Tbsp. butter, melted
- 1/4 cup packed fresh cilantro leaves, plus more for garnish
- 1 jalapeno chile, seeded and sliced
- 1 small shallot, sliced
- 4 thin coins peeled fresh ginger, coarsely chopped
- 1/4 tsp. sugar
- 3/4 cup panko (Japanese bread crumbs), divided
- 1 lb. shelled, deveined shrimp
- 2 Tbsp. mayonnaise
- Sesame seeds, for garnish
Directions
- Step 1Place oven rack 6 inches from broiler heat source. Arrange baguette slices in single layer on large foil-lined cookie sheet. Broil 1 to 2 minutes or until tops are golden. Turn baguette slices over. Brush with some of melted butter; set aside remaining butter and baguette slices.
- Step 2In food processor, pulse cilantro, jalapeno, shallot, ginger, sugar, 1/4 cup panko and 1/4 teaspoon salt until finely chopped. Add shrimp and mayonnaise; pulse until shrimp are just finely chopped, stopping and scraping side of bowl occasionally. Divide mixture among baguette slices.
- Step 3In small bowl, combine remaining 1/2 cup panko and reserved melted butter. Top each toast with panko mixture, pressing to adhere. Broil 1 to 2 minutes or until browned and shrimp are cooked through. Serve topped with sesame seeds and cilantro leaves.
About 190 cals, 10 g protein, 25 g carbs, 6 g fat (3 g sat), 1 g fiber, 540 mg sodium.
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