TOAST SKAGEN
This starter, named for a fishing port in northern Denmark, was created by Swedish restaurateur Tore Wretman in 1958. Its appeal remains fresh and modern. If there is an Ikea near you, swing by to pick up the precooked small Swedish shrimp available there; they are a real taste of Sweden.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Yield Makes 16 toasts
Number Of Ingredients 11
Steps:
- Stir together mayonnaise, creme fraiche, chopped dill, lemon juice, salt, and pepper in a medium bowl until well combined. Stir in shrimp.
- Melt 1 tablespoon butter in a skillet over medium-high heat, and saute half the bread triangles until golden brown and crisp. Transfer to a plate, and saute remaining bread in remaining tablespoon butter.
- Spoon a generous amount of shrimp mixture onto toasts. Top each toast with caviar, and garnish with dill sprigs. Serve with lemon wedges. Shrimp mixture can be refrigerated 1 day.
SHRIMP TOAST
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 32 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
- Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
- Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
- To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.
DADDY'S SHRIMP TOAST
My father made this for me while experimenting in the kitchen. It was absolutely the most delicious way to use shrimp. I think I've gotten pretty good at making this dish but it still doesn't compare to my father's! Don't be fooled by the ingredients. Most are optional and this is easy to make! Great for parties as appetizers or a main dish.
Provided by LISA158
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 40m
Yield 4
Number Of Ingredients 21
Steps:
- In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste.
- Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
- In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread.
- Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.
Nutrition Facts : Calories 454.1 calories, Carbohydrate 37.8 g, Cholesterol 238.4 mg, Fat 18.5 g, Fiber 2.7 g, Protein 33.8 g, SaturatedFat 2.6 g, Sodium 1732.5 mg, Sugar 5.5 g
TOAST WITH SHRIMP & ROE (TOAST SKAGEN)
ZWT7 Switzerland. This is a very festive and popular starter. It's not cheap - both good shrimps, preferably from the waters around Smögen island and good roe are required. But if you are looking for that special starter for a special occasion, then this is very elegant, good-looking and delicious. This beautiful appetiser was developed by Dr Tore Wretman (1916-2003), who served a version of this dish in his Stockholm restaurant in 1958. Posted on http://nami-nami.blogspot.com
Provided by UmmBinat
Categories High Protein
Time 16m
Yield 4 appetizers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter on a frying pan and sauté the bread slices on both sides until golden. Place on a kitchen paper to drain excess fat.
- Drain the shrimps, cut into smaller pieces (optional; I left them whole, as they look prettier).
- Mix mayonnaise, mustard and dill, fold in the shrimps. Taste for seasoning - if necessary, add some salt and pepper.
- Spoon the mixture on top of the bread slices.
- Garnish with a large spoonful of caviar and some dill. Serve with a lemon quarter.
CLASSIC SWEDISH TOAST SKAGEN
From About.com, this is a classic Swedish recipe. First introduced in 1958, Toast Skagen is now served at many restaurants across the country. It's a recipe that lends itself to experimentation - try adding minced onion or grated horseradish to taste (some recipes even add a dash of chili sauce), or substitute baked potatoes or avocados for the fried toast points.
Provided by CaliforniaJan
Categories Swedish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the crusts from the bread. Spread butter of both sides and fry the toast in a skillet over medium heat (or better yet, over a backyard grill) until toasted, flipping once. Remove from the pan and cut each piece in half diagonally.
- Gently fold together the baby shrimp, mayonnaise, sour cream, and chopped dill; spoon the mixture on the toast points.
- Top each toast with a teaspoon of salmon roe. Garnish with lemon slices and additional dill and serve.
SHRIMP TOAST
Serve shrimp toast as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
- Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
- Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.
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