Best 7 Broiled Shrimp Toast Recipes

EASY BAKED SHRIMP TOAST

Steps:

• Preheat oven to 400F.
• Chop shrimps or process in a food chopper into small pieces. Don't process into a paste. Mix shrimp with mayonnaise, melted butter, grated garlic, scallions and a generous amount of black pepper.
• Slice ciabatta or baguette in half horizontally, or cut baguette into thin slices. Each slice/half should not be thicker than 1 inch.
• Spread the shrimp mixture on the cut side of the bread. Place into the oven and bake for 15-18 minutes or until the top is golden and bread is crispy.
• Remove bread from the oven. Sprinkle fresh basil and serve immediately.

CHEF JOHN'S SHRIMP TOAST

Steps:

• Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
• Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
• Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

BROILED SHRIMP TOASTS

Steps:

• Pulse shrimp, shallot, and ginger in a food processor until a coarse paste forms. Transfer to a bowl. Stir in mayonnaise, Sriracha, and lime zest and juice.
• Heat broiler. Working in 2 batches, toast bread slices on a rimmed baking sheet 8 inches from heat source until golden brown, about 30 seconds. Remove from oven. Flip bread, generously brush tops with butter, and spread with a thin layer of shrimp paste (about 1 teaspoon each).
• Broil until shrimp mixture is opaque and cooked through and toasts are browned, about 1 minute. Serve warm.

BROILED SHRIMP WITH GARLIC BUTTER

Steps:

• Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
• Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.

BROILED SHRIMP SCAMPI

Steps:

• Preheat broiler to 500 degrees (260 degrees C).
• Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

BROILED SHRIMP

Steps:

• Preheat broiler.
• Put shrimp in lg. bowl
• Add all other ingredients.
• Toss well to coat shrimp.
• Place on shallow baking sheet.
• Broil 7 in from heat for about 6-7 min, turning once.
• Serve with sauce from pan.
• Add a little butter if you like.

OUTRAGEOUSLY GOOD BROILED SHRIMP!

Steps:

• Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
• Brush shrimp with melted butter.
• Sprinkle lightly with garlic salt.
• Mix together bread crumbs, Parmesan cheese and parsley.
• Sprinkle lightly over shrimp.
• Drizzle lightly with additional melted butter.
• Broil until light brown.