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Broiled Shrimp Toasts

Broiled Shrimp Toasts

This simple and quick version of the dim sum favorite is a healthier, less greasy appetizer than the usual fried shrimp toasts.

Martha Stewart Living, December 2011 http://www.marthastewart.com/865380/broiled-shrimp-toasts
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  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 4 ounces rock shrimp (or peeled medium shrimp, deveined)
    • 1 tablespoon minced shallot
    • 2 teaspoons finely chopped peeled fresh ginger
    • 1 tablespoon mayonnaise
    • 1/2 teaspoon Sriracha (Asian chili sauce) or other chili sauce
    • 1 teaspoon finely grated lime zest, plus 2 teaspoons fresh lime juice
    • 1/2 medium baguette, sliced into 20 thin slices (less than 1/4 inch thick)
    • 3 tablespoons unsalted butter, melted

Directions

  1. Pulse shrimp, shallot, and ginger in a food processor until a coarse paste forms. Transfer to a bowl. Stir in mayonnaise, Sriracha, and lime zest and juice.
  2. Heat broiler. Working in 2 batches, toast bread slices on a rimmed baking sheet 8 inches from heat source until golden brown, about 30 seconds. Remove from oven. Flip bread, generously brush tops with butter, and spread with a thin layer of shrimp paste (about 1 teaspoon each).
  3. Broil until shrimp mixture is opaque and cooked through and toasts are browned, about 1 minute. Serve warm.

Cook's Note

Shrimp paste can be refrigerated for up to 1 day. Baguette slices can be stored in an airtight container at room temperature for 1 day.

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