This caught my eye - it's on the next page from the muffuletta finger sandwiches in the Holiday book -
Shrimp toasts
makes 28
Brush with melted Butter:
7 slices Texas toast-style bread, crusts removed
Mash; Stir in:
8 oz. cream cheese, softened
2 egg yolks
1 tsp. fresh lemon juice
1 1/2 cups cooked shrimp, chopped
1/4 cup red bell pepper, diced
1/4 cup scallions, sliced
Salt & cayenne to taste
Preheat oven to 400 F. Line a baking sheet with foil.
Brush 1 side of each bread slice with butter; cut into quarters.
Mash cream cheese, yolks, and lemon juice together in a bowl with a fork till smooth.
Stir in shrimp, bell pepper, scallions, salt, and cayenne.
Moud about 1 T. shrimp mixture on each pieced of bread, then bake on the prepared baking sheet till puffed and golden, about 20 minutes.
Note: use a #100 scoop or a tablespoon to mound the shrimp on top of the buttered toasts.
Shrimp toasts
makes 28
Brush with melted Butter:
7 slices Texas toast-style bread, crusts removed
Mash; Stir in:
8 oz. cream cheese, softened
2 egg yolks
1 tsp. fresh lemon juice
1 1/2 cups cooked shrimp, chopped
1/4 cup red bell pepper, diced
1/4 cup scallions, sliced
Salt & cayenne to taste
Preheat oven to 400 F. Line a baking sheet with foil.
Brush 1 side of each bread slice with butter; cut into quarters.
Mash cream cheese, yolks, and lemon juice together in a bowl with a fork till smooth.
Stir in shrimp, bell pepper, scallions, salt, and cayenne.
Moud about 1 T. shrimp mixture on each pieced of bread, then bake on the prepared baking sheet till puffed and golden, about 20 minutes.
Note: use a #100 scoop or a tablespoon to mound the shrimp on top of the buttered toasts.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com