Lemongrass Shrimp on Toast

By ngteller

For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on toast squares moistened with a little crème fraîche.

Ingredients

• 8 macadamia nuts, chopped
• 3 medium shallots, chopped
• 3 garlic cloves, chopped
• 2 small dried red chiles, crushed
• 2 tablespoons minced fresh lemongrass bulb
• 1 tablespoon minced fresh ginger
• 1 tablespoon fresh lime juice
• 1 tablespoon sugar
• 1/2 cup unsweetened coconut milk
• 1 teaspoon freshly ground pepper
• Kosher salt
• 1 pound medium shrimp, shelled and deveined
• 2 tablespoons vegetable oil
• 6 thin slices of white sandwich bread—crusts removed, toasted and cut into 4 squares each
• 1/2 cup crème fraîche
• Cilantro leaves, for garnish

Details

Servings 6
Preparation time 240mins
Cooking time 255mins
Adapted from foodandwine.com

Preparation

Step 1

In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.

In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.