Shrimp Toast
By Esther Boateng
Pour your heart and soul into this fast and easy recipe and end up with a tasty appetizer that's bound to be a crowd-pleaser. You only need a loaf of your favorite sourdough, French baguette, or ciabatta; top it with a generous portion of your shrimp mixture and bake it in the oven for up to 20 minutes until the shrimp is cooked throughout; it’s that simple.
I like to add an egg to the shrimp mixture when I blend it, but this optional. I’ve made it with and without the egg and the difference is negligible; if anything, the egg keeps the shrimp topping slightly moist. When it comes to mixing the shrimp mixture, try not to over blend. If you prefer not to use a food processor, cut the shrimp into small pieces and use a fork to combine the ingredients. Be generous when you pile the shrimp mixture on top of the bread, as it will slightly deflate and pull away from the edges when baked.
If you like well-seasoned shrimp, marinade them overnight or for a few hours. Feel free to prepare the shrimp mixture ahead of time and leave it in the fridge until you’re ready to use it. Due to the nature of freshly cooked shrimp, you’ll want to eat it the same day and avoid re-heating any leftovers.
