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appetizer essentials: oven-baked shrimp toasts

Recipe by
Andy Anderson !
Wichita, KS

This is one of the recipes I served during the holidays. It is a blend of shrimp, two cheeses, and some interesting spice choices. When I made them, they were always gone within five minutes. :-) You can make the shrimp filling ahead of time, and then all you have to do is toast the bread, and pop them under the broiler. Easy/Peasy. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 5 Min
method Bake

Ingredients For appetizer essentials: oven-baked shrimp toasts

  • 2 - 3 slice
    bread, toasted nice and brown, i am using sourdough
  • 8 oz
    shrimp peeled and deveined
  • 3 Tbsp
  • 1 stalk
    celery finely diced
  • 1 tsp
    dijon mustard, i prefer grey poupon
  • 1 tsp
    lemon juice, freshly squeezed
  • 1/4 tsp
    sweet paprika
  • 1/4 tsp
    ground cumin
  • 1 pinch
    cayenne pepper
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 1 md
    lemon quartered, for serving

How To Make appetizer essentials: oven-baked shrimp toasts

  • 1
  • 2
    Gather your ingredients (mise en place).
  • 3
    Add the shrimp to a pot, or pan of boiling water, seasoned with a bit of salt and lemon juice.
  • 4
    Allow them to cook until pink and opaque, about 3 – 4 minutes.
  • 5
    After they cool, add to the bowl of a food processor.
  • 6
    Give them a few 1-second pulses, until they are shredded, but not mush.
  • 7
    Add them to a bowl, and combine with the other ingredients.
  • 8
    Thickly spread over the toasted bread.
  • 9
    Place under a broiler until they are bubby, and beginning to brown in spots, about 2 – 3 minutes.
  • 10
    Let rest for a few minutes before cutting and serving.
  • 11
  • So yummy
    Serve with some lemon slices. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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