Thinkin’ on New Year’s Eve Dinner
December 28, 2006
I love appetizers. New year’s seems like a really good excuse to have a whole meal of appetizers. Shrimp toast is a starter’s starter.
Asian Spice Shrimp Toast
1 day old loaf french bread
1½ T grated ginger
1 T minced garlic
¼ c toasted sesame seeds
½ t cayenne pepper
coarse salt
1 lb. uncooked cocktail shrimp
1 c bread crumbs
1 or 2 large eggs
1 t soy sauce
peanut oil for frying
Slice baguette into 1/2-inch thick slices. Peel and devein shrimp, if necessary. Do yourself a favor and try to not have this necessary.
In a food processor, process the ginger, garlic, sesame seeds, cayenne and salt to combine. Pulse in the shrimp until all chopped up. Then pulse in breadcrumbs, egg and soy sauce, tossing in second egg if necessary to get mixture to resemble a coarse paste.
Using a spoon, mound a generous portion of the mixture onto slices of sourdough baguette, pressing down around the edges to secure the topping.
Heat a 2″ thick layer of oil in a large sauté pan over medium-high heat. Brown about 3 minutes on both sides. Drain on paper towels and keep warm until all the toasts are cooked.
Feed me! 
