Lemongrass Shrimp on Toast

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.

Photo by Nick T.
Adapted from foodandwine.com

PREP TIME

240

minutes

TOTAL TIME

255

minutes

SERVINGS

6

servings

PREP TIME

240

minutes

TOTAL TIME

255

minutes

SERVINGS

6

servings

Adapted from foodandwine.com

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

Directions

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.

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