Baby Shrimp on Toast
Baked, not fried!
INGREDIENTS
12 ounces precooked shrimp, peeled and de-veined
1 egg white, lightly beaten
1 tablespoon cilantro, chopped
1 scallion, finely chopped
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon salt
6 thin slices white bread
3 tablespoons melted butter
Fresh cilantro leaves and toasted sesame seeds, for garnish
DIRECTIONS
Preheat oven to 400 degrees.
Pulse the shrimp in a food processor until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse until the ingredients are thoroughly combined.
Remove crusts from bread. Brush both sides of each slice with melted butter. Cut slices into 4 triangles. Spread shrimp mixture over each triangle and distribute evenly.
Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired.
Shrimp toast topping can be made one day ahead. Keep well-chilled until ready to use.
