Pickled Green Tomatoes and Shrimp Toast
A mandoline or other adjustable-blade slicer is the best tool for slicing the radishes and celery paper-thin, but a very sharp chef's knife will also work.
- Total Time:
- Servings: 4
Photography: Christopher Testani
Source: Martha Stewart Living, September 2015
- 4 thin lemon slices (1/4 inch thick)
- 3 Pickled Green Tomatoes, quartered, plus 5 tablespoons brine
- Coarse salt
- 8 large shrimp, peeled and deveined
- 2 tablespoons extra-virgin olive oil
- 4 radishes, trimmed and very thinly sliced (1/4 cup)
- 1/2 celery stalk, very thinly sliced (1/4 cup)
- 1 teaspoon minced garlic
- 1/3 cup mayonnaise
- 4 thin slices dark rye bread, toasted
- Flaky sea salt, such as Maldon, for serving
- Dill sprigs, for serving (optional)
Combine 2 cups water, lemon slices, 2 tablespoons brine, and 2 teaspoons coarse salt in a medium pot; bring to a boil. Add shrimp and return to a boil, then immediately remove from heat. Let stand until shrimp are opaque throughout, about 1 minute. Remove shrimp with a slotted spoon; let cool completely.
Halve shrimp lengthwise and toss with pickles, remaining 3 tablespoons brine, oil, radishes, and celery in a large bowl.
Stir garlic into mayonnaise, then spread on bread slices. Top with shrimp salad. Sprinkle with flaky salt and dill; serve.