Savor the Delight of Baked Shrimp Toast (Print version)
Crispy baguette topped with creamy shrimp, Parmesan and garlic, baked until golden. A fast, crowd-pleasing appetizer.
# Ingredients:
For the shrimp topping
01 -
1/2 lb (225 g) medium raw shrimp, peeled and deveined
02 -
3 tablespoons mayonnaise
03 -
2 tablespoons unsalted butter, softened
04 -
2 cloves garlic, minced
05 -
2 scallions, thinly sliced
06 -
1/4 cup grated Parmesan
07 -
1/2 teaspoon paprika
08 -
1/4 teaspoon black pepper
09 -
Pinch of cayenne (optional)
10 -
Salt to taste
For the bread
11 -
1 small baguette, cut into 1/2-inch slices
12 -
2 tablespoons olive oil
For serving
13 -
2 tablespoons chopped fresh parsley
14 -
Lemon wedges
# Instructions:
01 -
Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and brush the tops lightly with olive oil. Bake for 3 to 4 minutes until the edges are just crisp but the centers are still slightly soft. Remove and set aside.
02 -
Cut the shrimp into small pieces with a sharp knife, or pulse briefly in a food processor. Stop before the mixture turns into a paste. Small, uneven chunks give the best texture after baking.
03 -
In a bowl, stir together the chopped shrimp, mayonnaise, softened butter, garlic, scallions, Parmesan, paprika, black pepper, cayenne if using, and a pinch of salt. Mix until evenly combined.
04 -
Mound a generous spoonful of the shrimp mixture onto each toasted baguette slice. Return the baking sheet to the oven and bake for 12 to 14 minutes, until the topping is golden and the shrimp are cooked through.
05 -
Sprinkle the hot toasts with chopped parsley and serve immediately with lemon wedges on the side.
# Good to know:
01 -
Best served immediately while the bread is crisp.
02 -
Can be assembled up to 6 hours ahead and refrigerated before baking.