Third Coast Shrimp Toast
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Recipe Intro From chefadriennecheatham
I got such a kick when I visited a Chinese restaurant in New Orleans one time and found that their shrimp toast was bursting with Creole flavors. The way cultures and traditions can seamlessly merge through food is endlessly fascinating to me. Especially when they manage to both highlight their similarities and celebrate their differences!
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ingredients
- 2 scallions, white and green parts, trimmed and sliced
- 1 small garlic clove, sliced `
- 1/2 pound shrimp, peeled and deveined, cut into small pieces
- 1/2 teaspoon kosher salt
- 1 tablespoon rendered bacon fat or extra virgin olive oil
- 1 teaspoon fish sauce or Worcestershire sauce
- 1 1/2 teaspoons fresh ginger, chopped
- 1 teaspoon parsley, chopped
- 1 tablespoon cilantro, chopped, plus whole leaves for garnish
- 1 1/2 teaspoon Creole or blackening seasoning
- 1 egg white
- 1 lime
- 5 slices brioche or white sandwich bread
- 2 tablespoons raw white sesame seeds
- 1 teaspoon celery seeds (optional)
- Vegetable oil, for pan-frying
Method
Step 1
In a food processor, combine the scallions, garlic, shrimp, salt, bacon fat, fish sauce, ginger, parsley, cilantro, Creole seasoning, and egg white.
Step 2
Use a Microplane or small grater to shave the zest of the lime into the processor, and cut the remaining zested lime into wedges for later. Process the ingredients together for 20 to 30 seconds, or just until smooth.
Step 3
Cut the crusts off of the bread slices and place them on a flat surface. Divide the shrimp mixture onto the bread and spread evenly, all the way to the edges.
Step 4
In a small bowl, combine the sesame seeds and celery seeds and sprinkle the mixture over each slice, making an even coating. Press the seeds down lightly so they stick and shake the excess seeds off
Step 5
Cut each piece in half (so you have 2 rectangles), then cut each rectangle in half so you have 4 thin rectangles.
Step 6
Preheat the oven to 375°F and lightly oil a baking sheet. Heat a wide skillet over medium heat and add just enough oil to barely coat the bottom of the pan. When the oil is hot but not smoking, place the rectangles shrimp-side down in the oil.
Step 7
Fry until the sesame seeds are toasted and the surface is golden for 2 to 3 minutes. Flip the pieces and cook on the bread side for another 1 to 2 minutes, or until toasted (add a drizzle of oil if the pan is dry). Place the pieces on the prepared baking sheet, shrimp-side up. Repeat with the remaining pieces until they are all lined up on the sheet.
Step 8
When you’re ready to serve, pop the tray in the oven for 5 to 6 minutes, until the bread is crisp and the shrimp is warmed through.
Step 9
Transfer the hot toasts to a serving plate and finish with a squeeze of fresh lime juice. Garnish with a sprinkle of Creole seasoning and cilantro leaves and place the remaining lime wedges around the platter.