Shrimp Toast Shrimp Toast
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Prep 20 minutes
Total 20 minutes
Serves 2 slices each
US | Metric
Ingredients
  • 4 slices sourdough bread
  • 225 g shrimps / prawns
  • 1 diced shallot
  • 4 sliced garlic cloves
  • 1 tbsp chipotle chilli paste
  • 2 tsps chilli flakes
  • 2 tbsps unsalted butter
  • ½ glass of white wine
  • 1 juice of a lime
  • 1 Heaped tablespoon chopped coriander
  • 1 Heaped tablespoon chopped parsley
Shrimp Toast

No, not the one from the local Chinese takeaway…way, way better.  I also have no shame in admitting I adapted this one from “The Chef Show” and if you haven’t watched it then do so immediately…


Okay so firstly, step away from the toaster.  Always pan fry your toast for this, the same as you would your burger buns.  If you want to be extra fat then butter them up first and toss in the pan with a drizzle of olive oil. Couple of minutes a side should do it, but just wait until they turn golden brown.

Set aside your toast.  Bit more oil in the pan and toss in your shrimps.  Cook for a couple of minutes then add in the shallots. Once they start to soften, then the garlic and chili flakes. Add in the chilli paste and then after a quick stir, the butter. Once that has fully melted add the wine and coriander. Reduce a little and you're done!

Whole process from adding the shrimp to plating up should be just over 5 mins. Be careful not to let your sauce reduce too much, the thing that makes this dish is the soggy sour dough that’s sucked up all the buttery sauce.  Absolute heart attack heaven!

Plate up over the toast and squeeze over the lime and sprinkle on the chopped parsley.

Shrimp Toast Shrimp Toast
favorite
print
like
Shrimp Toast

No, not the one from the local Chinese takeaway…way, way better.  I also have no shame in admitting I adapted this one from “The Chef Show” and if you haven’t watched it then do so immediately…


Prep 20 minutes
Total 20 minutes
Serves 2 slices each
US | Metric
Ingredients
  • 4 slices sourdough bread
  • 225 g shrimps / prawns
  • 1 diced shallot
  • 4 sliced garlic cloves
  • 1 tbsp chipotle chilli paste
  • 2 tsps chilli flakes
  • 2 tbsps unsalted butter
  • ½ glass of white wine
  • 1 juice of a lime
  • 1 Heaped tablespoon chopped coriander
  • 1 Heaped tablespoon chopped parsley

Okay so firstly, step away from the toaster.  Always pan fry your toast for this, the same as you would your burger buns.  If you want to be extra fat then butter them up first and toss in the pan with a drizzle of olive oil. Couple of minutes a side should do it, but just wait until they turn golden brown.

Set aside your toast.  Bit more oil in the pan and toss in your shrimps.  Cook for a couple of minutes then add in the shallots. Once they start to soften, then the garlic and chili flakes. Add in the chilli paste and then after a quick stir, the butter. Once that has fully melted add the wine and coriander. Reduce a little and you're done!

Whole process from adding the shrimp to plating up should be just over 5 mins. Be careful not to let your sauce reduce too much, the thing that makes this dish is the soggy sour dough that’s sucked up all the buttery sauce.  Absolute heart attack heaven!

Plate up over the toast and squeeze over the lime and sprinkle on the chopped parsley.