Baked Shrimp Toast

Instead of the fried approach, our version is baked and also features cilantro.

Makes 24 toasts

• 12 ounces precooked shrimp, peeled and deveined
• 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

• 1. Preheat oven to 400 degrees. In a food processor fitted with a metal blade, pulse the shrimp until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse several more times until the ingredients are thoroughly combined.
• 2. Remove crusts from bread. Lightly brush both sides of each slice with melted butter. Cut each slice into 4 triangles. Spread shrimp mixture over each of the triangles, distributing evenly.
• 3. Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired.

Nutrients per serving:
Calories: 42
Fat: 2g
Cholesterol: 31mg
Carbohydrate: 3g
Sodium: 118mg
Protein: 4g
Total dietary fiber: 0g

TIP: Make shrimp toast topping up to a day in advance and refrigerate until ready to use.

November & December 2004

Photographer: Melanie Acevado

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