Cocktails and finger foods like our Shrimp Toasts from 1979 ruled the day. Today’s savory update features fresh ginger, cilantro and jalapeños.
Contents
Ingredients
- 1large baguette, sliced
- 4 Tbsp.butter, melted
- 1/4 c.packed fresh cilantro leaves, plus more for garnish
- 1jalapeno chile, seeded and sliced
- 1small shallot, sliced
- 4thin coins peeled fresh ginger, coarsely chopped
- 1/4 tsp.sugar
- 3/4 c.panko (Japanese bread crumbs), divided
- 1 lb.shelled, deveined shrimp
- 2 Tbsp.mayonnaise
- Sesame seeds, for garnish
Directions
-
- Step 1Place oven rack 6 inches from broiler heat source. Arrange baguette slices in single layer on large foil-lined cookie sheet. Broil 1 to 2 minutes or until tops are golden. Turn baguette slices over. Brush with some of melted butter; set aside remaining butter and baguette slices.
- Step 2In food processor, pulse cilantro, jalapeno, shallot, ginger, sugar, 1/4 cup panko and 1/4 teaspoon salt until finely chopped. Add shrimp and mayonnaise; pulse until shrimp are just finely chopped, stopping and scraping side of bowl occasionally. Divide mixture among baguette slices.
- Step 3In small bowl, combine remaining 1/2 cup panko and reserved melted butter. Top each toast with panko mixture, pressing to adhere. Broil 1 to 2 minutes or until browned and shrimp are cooked through. Serve topped with sesame seeds and cilantro leaves.