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Here is another appetizer I love to have when eating Chinese. When I was younger my mom would try to get me to taste it but I’d always go “ewww Shrimp toast?” I loved shrimp and I loved toast but together? Really? Finally, one day I tossed one in my mouth and fell in love.

This recipe was heavy on the onions for my likings, I’d change it up and use maybe a 1 cup tops next time.  It’s so easy to make though, and is definitely a nice appetizer to impress folks since it’s not your typical appetizer you make at home. Also, this recipe makes twice as much shrimp mixture then needed for the 8 slices of bread. Either use 16 or cut the recipe in half.

Shrimp Toast

  • 8 very thin white sandwich bread slices
  • 1 pound unpeeled, medium-size shrimp (since it’s getting blended you can definitely use frozen!)
  • 1 medium onion, coarsely chopped
  • 1 (1/4 inch) piece of fresh ginger, peeled and coarsely chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 egg whites
  • 1/2 cup fine, dry plain breadcrumbs
  • vegetable oil
  • Garnish- lemon slices

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Trim crusts from bread, cut each slice into 4 triangles. Set aside.

Peel and devein shrimp.

Process shrimp and next 4 ingredients in a blender or food processor until smooth, stopping to scrape down sides. With blender or processor running, add egg whites, and process until blended.

Spread mixture over bread;coat with breadcrumbs. Cover and chill for 1 hour.

Pour oil to a depth of 2 inches in a large heavy skillet. Fry, in batches, 3 minutes on each side or until golden brown. Drain on paper towels. Garnish.

Source: Southern Living

 

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