35 Min
NF
Shrimp Toast
This is a no-brainer crowd pleaser recipe. During my earlier days in Canada, I could not get enough of cream cheese and the combination of that creaminess with a tangy mango pickle and sweet shrimp hard to beat. The toast can be prepared ahead and time and popped in the oven when ready to serve.
This is a no-brainer crowd pleaser recipe. During my earlier days in Canada, I could not get enough of cream cheese and the combination of that creaminess with a tangy mango pickle and sweet shrimp hard to beat. The toast can be prepared ahead and time and popped in the oven when ready to serve.
Cook Time
35 Minutes
Serves
6
Directions
Step 1
Marinate the shrimp with turmeric, chili, amchur, salt, and olive oil. Refrigerate for 2 to 3 hours or overnight.
Step 2
Preheat the oven to 350°F. Cut the baguettes into thin wheels, lay them on a baking pan and toast in the oven for 5 to 7 minutes or until crisp. Allow time to cool.
Step 3
On each toast, spread a teaspoon each of cream cheese, chutney, and 2 to 3 shrimp. Then spread the toasts on a baking pan.
Step 4
Roast in the oven for 5 to 7 minutes – the cheese should have softened and the shrimp should be cooked through.
Step 5
Garnish with fresh herbs and serve.
Notes & Variations
- An Indian grated mango chutney by the name of ‘Chundo’ is perfect for this recipe. Most brands are good like Deep, Nirav, or Pathak.
- Replace cream cheese with chevre or another melting cheese.
- Other breads will work also — remember to pre-toast it so it does not get soggy while making the shrimp toast.
Ingredients
1 pound small shrimp, peeled and deveined
1 teaspoon ground dried turmeric
1 teaspoon red chili powder
2 teaspoons amchur (dried green mango)
1 teaspoon sea salt
2 tablespoons olive oil
1 baguette
4 ounces cream cheese, softened
1/2 cup sweet chutney (such as mango or peach)
Handful of fresh herbs
Step 1
Marinate the shrimp with turmeric, chili, amchur, salt, and olive oil. Refrigerate for 2 to 3 hours or overnight.
Step 2
Preheat the oven to 350°F. Cut the baguettes into thin wheels, lay them on a baking pan and toast in the oven for 5 to 7 minutes or until crisp. Allow time to cool.
Step 3
On each toast, spread a teaspoon each of cream cheese, chutney, and 2 to 3 shrimp. Then spread the toasts on a baking pan.
Step 4
Roast in the oven for 5 to 7 minutes – the cheese should have softened and the shrimp should be cooked through.
Step 5
Garnish with fresh herbs and serve.
1 pound small shrimp, peeled and deveined
1 teaspoon ground dried turmeric
1 teaspoon red chili powder
2 teaspoons amchur (dried green mango)
1 teaspoon sea salt
2 tablespoons olive oil
1 baguette
4 ounces cream cheese, softened
1/2 cup sweet chutney (such as mango or peach)
Handful of fresh herbs
Notes & Variations
- An Indian grated mango chutney by the name of ‘Chundo’ is perfect for this recipe. Most brands are good like Deep, Nirav, or Pathak.
- Replace cream cheese with chevre or another melting cheese.
- Other breads will work also — remember to pre-toast it so it does not get soggy while making the shrimp toast.
Tags:
35 Min
NF
Stock Your Pantry
Tags:
35 Min
NF
Stock Your Pantry
Essential Masala Dabba
$235
Say hello to my little friend...
These guys may be little, but they sure pack a punch of flavor. Here are some different ways you can cook shrimp up that will leave you saying: YUM!
...AND THE DINNER GUESTS GO WILD!
