Rustic Shrimp Toasts
yummy
- May 21, 2021
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This version of shrimp toast is inspired by my time at Zuni Café, where I made late-night snacks using unsold shrimp and leftover bread that practically begged me to toss them with aioli and whatever else I could squirrel away. They’re equally great as an appetizer or as a main dish.
Some practical stuff: Don’t skimp on the lemon here. Juice these babies up! The tart juice is necessary to cut all the richness. Watch these toasts carefully while they broil; they can go from perfectly cooked to too crisp in a snap. Also, try making your own aioli (garlic mayonnaise) here—it really makes a difference. But, store-bought, sugar-free garlic mayonnaise will work too.
Ingredients
Makes 8
1
lb. large shrimp, peeled, deveined, rinsed, patted dry, halved lengthwise
4
scallions, cut into 1″ pieces
3
Tbsp. drained capers
1
tsp. crushed red pepper flakes
½
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½
cup plus 2 Tbsp. store-bought or homemade aioli
4
half-inch-thick slices country-style bread
2
Tbsp. extra-virgin olive oil
⅓
cup coarsely chopped parsley leaves
2
lemons, cut into wedges
Preparation
-
Step 1
Heat broiler (set to low if you have that option). Mix shrimp, scallions, capers, red pepper flakes, salt, and ½ cup aioli in a medium bowl to combine. Spread bread slices with remaining 2 Tbsp. aioli.
Step 2
Arrange shrimp, cut side down, in a snug, even layer on bread, all the way to the edges. Pack capers and scallions on, under, and between shrimp—wherever they will fit. Press shrimp mixture into the bread to ensure good contact. Place on a plate and chill at least 10 minutes and up to 30 minutes (this will help shrimp better adhere to bread).
Step 3
Heat 1 Tbsp. oil in a large ovenproof skillet over high. Cook 2 toasts, bread side down, 15 seconds, then transfer skillet to oven. Broil, watching toasts carefully, until golden and crisp in spots and shrimp turn pink and curl slightly, 5–7 minutes. (Broiler heat varies widely, so check on toasts every minute or so.) Transfer toasts to a cutting board. Repeat with remaining 1 Tbsp. oil and 2 toasts.
Step 4
Cut each toast in half and transfer to a platter. Sprinkle with parsley and serve with lemon wedges for squeezing over.
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