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It’s a shrimp, but it packs some big flavour

Good things come in small packages they say, especially around the holidays!

Just because they’re called “shrimp” doesn’t mean they can’t be full of big flavour.

It’s nice to have a few signature hors d’oeuvres or snacks in your repertoire, not only for the holidays, but for any special occasion.

This one is easy to make in larger quantities, but this year you can just test it out on your social “bubble,” who will be more likely to be brutally honest about how it turns out.

You don’t have to wait until next Christmas to try it again as it also would go well at a BBQ or pool party next summer (which I know seems like forever away right now).

When you make the individual toasts, you could cut them in squares and everyone will say, “great another toast appetizer” but if you cut them in triangles, then everyone will say “GREAT, another toast appetizer!!!” See the difference?

Even though they are little guys, more than seven million tons of shrimp are processed for the food industry in a year, most of that being farmed, which has fewer harmful impact on the environment then some of the wild processes.

They’re not overly expensive for this context, especially as you can often find them on sale frozen: just pull out what you need at the time.

Be aware that you are spreading a mixture of raw shrimp directly on the toasts, so should really cook immediately after doing so.

Then they are so delicious that they might not make it to the serving plate if they weren’t too hot to pick up and eat straight out of the cooking pan with your bare hands.

Asian Shrimp Toasts

Recipe by America’s Test Kitchen

It’s nice to have a few signature hors d’oeuvres or snacks in your repertoire, not only for the holidays, but for any special occasion.

This one is easy to make in larger quantities, but this year you can just test it out on your social “bubble,” who will be more likely to be brutally honest about how it turns out.

Ingredients

  • ½ lb raw shrimp

  • 1/4 cup water chestnuts

  • 1 handful cilantro, no more, no less

  • 1 bunch green onion

  • 3 garlic cloves

  • 1 Tbsp. fresh ginger

  • 1 anchovy

  • 1 tsp. sesame oil

  • 1 tsp. fish sauce

  • 1 Tbsp. soy sauce

  • 1 egg white

  • 1/2 tsp. sugar, paprika

  • Pinch salt, cayenne

  • 1/2 loaf sliced bread

  • Oil for cooking

  • Garnish: sesame seeds, green onion

Directions

  • Place everything together in food processor (except for the bread, silly) and pulse into a paste.
  • Lightly toast bread remove crusts and cut into squares or triangles.
  • Spread with shrimp mixture, sprinkle with sesame seeds and place upside down on well-oiled tray.
  • Bake about 3-4 minutes, remove from oven and flip over and bake for additional 2 minutes.
  • Garnish with green onion and/or sesame seeds.

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