Shrimp and Water Chestnut Toasts
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 340.19 g medium shrimp, shelled deveined and coarsely chopped
- 59.16 ml unsalted butter, softened
- 6 canned water chestnuts, drained and cut into 1/8-inch dice
- 2 large scallions, sliced crosswise
- 59.14 ml shaoxing wine or 59.14 ml dry sherry
- 14.79 ml low sodium soy sauce
- 4.92 ml low sodium soy sauce
- 14.79 ml sesame oil
- 4.92 ml salt
- 4.92 ml sugar
- 1 baguette, sliced 1/3 inch thick on the diagonal (24 slices)
- vegetable oil, for frying
- 59.14 ml sesame seeds
directions
- Preheat the oven to 450°.
- In a food processor, combine half of the shrimp with the butter and process until pureed.
- In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
- Blend in the shrimp butter.
- Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
- In a large skillet, heat 1/8 inch of vegetable oil until shimmering.
- Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
- Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
- Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
- Repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
- Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
- Serve hot.
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RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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