- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 26 to 38 toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 118
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 32 mg
- Sodium
- 95 mg
- Level: Intermediate
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 26 to 38 toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 118
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 5 g
- Cholesterol
- 32 mg
- Sodium
- 95 mg
Ingredients
Directions
- In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process.
- Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
- In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately.
