This shrimp toast recipe comes from Wally Joe, chef/owner of Acre, and you can watch a video of us making in back in 2019 by clicking here.

I loved it and wanted to serve it as an appetizer for a pre-Orpheum dinner one night, when time was tight. I made it ahead, froze it and popped it straight from the freezer into the oven; the result was excellent. Now any time I cook shrimp, I buy a little extra so I can make some shrimp toast for the freezer. They’re great with a Manhattan. See my notes at the end of the recipe.

Shrimp Toast

Ingredients
12 ounces raw shrimp
1 tablespoon minced fresh ginger
1/2 tablespoon minced fresh shallot
1 teaspoon minced fresh chives or cilantro
1 tablespoon soy sauce
1/2 tablespoon toasted sesame oil
1 egg beaten (you just use half)
4-6 slices white bread
Vegetable oil for cooking
Avocado, cilantro leaves, and Sriracha for garnish

Directions

Roughly chop shrimp into a chunky paste or alternatively, pulse in a food processor (don’t overprocess). Transfer to a mixing bowl. Add half the beaten egg and all remaining ingredients except bread and vegetable oil; mix well.

Spread the shrimp mixture on the sliced bread. Add enough vegetable oil to coat a sauté pan. Over medium heat, pan-fry the toast, shrimp side down, until golden brown and cooked through. Flip over and cook bread side until toasted. Trim crust and cut into triangles. Garnish with slices of avocado, a dot of Sriracha and cilantro leaves. Arrange on serving tray or plate and serve. Makes up to 24 pieces.

Source: Wally Joe

Notes by Jennifer Biggs: To freeze, I trim crusts first, spread shrimp mix on toast and pan fry in about ½ inch of oil. Freeze them in a single layer on a cookie sheet overnight, then put in a freezer bag the next day. To serve, take straight from freezer to 375-degree oven and cook for 8-10 minutes, until hot. Garnish and serve.