Recipes:
Appetizers: Spicy Shrimp Toast
Produced by Jennifer Frazier, Culinary
Thymes magazine
A healthy alternative to the traditional
fried version of this appetizer.
8 slices Pepperidge Farm "very thin"
white bread
1 lb. cooked shrimp
1 Tblsp fresh ginger, minced
1 tsp salt
1 Tblsp Chinese rice wine or dry sherry
1 tsp Chinese chili sauce
¼ cup green onions, thinly sliced
¼ cup cilantro, chopped
cooking oil
cilantro leaves for garnish
Preheat oven to 325 degrees F.
Using a 1-inch cookie cutter, cut at least
4 circles out of each slice of bread. Brush
with oil and toast in oven until crisp,
aobut 5 to 7 minutes.
In a food processor, puree the shrimp, ginger,
salt, rice wine and chili sauce until smooth.
Fold in the green onions and cilantro.
Spread each toast round with the shrimp
paste and garnish each one with a cilantro
leaf.
Try an aromatic Viognier with these tasty
nibbles!
Wine Skinny Cooks June 2003
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