Recipe courtesy of Kardea Brown
Low Country Style Shrimp Toast
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- Level: Intermediate
- Total: 45 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1314
- Total Fat
- 136 g
- Saturated Fat
- 11 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 65 mg
- Sodium
- 497 mg
This is my Low Country twist on a Cantonese dim sum dish. Sweet pimiento peppers and my House Seasoning add a great touch to the flavorful shrimp filling. Sandwiched and fried until golden brown and crispy, these make the perfect appetizer.
- Level: Intermediate
- Total: 45 min
- Active: 35 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1314
- Total Fat
- 136 g
- Saturated Fat
- 11 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 11 g
- Cholesterol
- 65 mg
- Sodium
- 497 mg
Ingredients
Dipping Sauce:
House Seasoning:
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Directions
Special equipment:
a deep-fry thermometer- Heat the canola oil in a heavy-bottomed pot over medium heat to 350 degrees F.
- To the bowl of a food processor, add the shrimp, then pulse until the shrimp is spreadable but still has some texture. Remove the shrimp to a large bowl along with the pimientos, House Seasoning, sherry wine, mustard powder, salt, cornstarch, egg white, garlic and scallion whites. Mix thoroughly to make sure the egg white is well broken up, then let the mixture sit for 10 minutes to marinate.
- Divide the mixture evenly over 6 of the bread slices and spread to completely cover the surface. Top with the remaining 6 pieces of bread and slice diagonally. Fry in batches for 2 to 3 minutes, flipping to make sure both sides are cooked. Drain the toasts over a wire rack.
- For the dipping sauce: Mix together the mayonnaise and sriracha and serve on the side. Garnish with the scallion greens.
House Seasoning:
Yield:
5 tablespoons
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Keep in an airtight container for up to 1 month.
Cook’s Note
The drier the bread, the more brown the toasts fry up.
