creole Shrimp toast

Experience the soul of creole cooking in every bite of Shrimp Toast

Tips

no food processor? no problem

If you do not have a food processor, take a large knife and finely mince the pork fat. First, cut it into small pieces and then cut it back and forth until you work it into a paste. For the shrimp, flatten the shrimp by cutting it in half and applying pressure with the flat side of a large knife to “smush” it. Once all the shrimp is smashed, repeat a similar process as the pork fat (it doesn’t need to be a paste, just finely chopped as best you can). Combine the pork fat and shrimp together and mince them together, mixing occasionally.

There are multiple different cooking methods for this shrimp toast, air or pan frying, and oven baking. For instructions follow the instructions below (also noted in the recipe itself)

Oven: Line a cookie sheet with parchment paper. Brush both sides of the bread slices with oil or spray with cooking oil. Bake for 10 to 15 minutes, flipping halfway through, until the bread is golden brown.

cooking methods

Pan Fry: In a skillet (nonstick works as well), add about ⅛ inch of oil (1 to 2 tablespoons, depending on the size of your pan). Heat the oil over medium heat until it starts to shimmer. Place the bread in, shrimp side down. Let cook until brown, 2 to 3 minutes. Gently flip the bread and let cook for an additional 2 to 3 minutes. (You can put as many pieces of toast as your pan allows; just do not overcrowd.)

Air Fryer: Heat to 375 degrees. Place slices in a single layer. Spray with cooking oil, and cook for 12 to 16 minutes, flipping halfway through, until golden brown and shrimp filling is fully cooked.

creole shrimp toast

Preparation Time: 5 minutes | Cook Time: 25 minutes | Serving size: 4 slices

Gather

for the toast

• 2 ounces pork fat (optional)
• 1 pound shrimp, deveined, tails removed and cleaned
• ½  cup yellow onion, finely diced
• ½ bell pepper, finely diced
• 3 stalks celery, finely diced
• 2 tablespoons garlic, minced
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon thyme
• 2 teaspoons oregano
• 2 teaspoons white pepper
• Salt
• 3 tablespoons cornstarch
• 4 slices of white bread, no larger than 1-inch thick
• 1 egg white
• Sesame seeds (optional)
• Cooking spray
• Neutral vegetable oil

herb sauce

• ½ cup cilantro, finely chopped
• ¼ cup parsley, finely chopped
• 2 tablespoons green onions, chopped  
• 1 to 2 serrano chilies, finely chopped (adjust for spice)
• ⅓ cup white wine vinegar
• Juice from 2 limes 
• 2 tablespoons sesame oil
• 1 tablespoon honey

Follow

shrimp toast

1. In a food processor, add pork fat and mix until it’s minced. Add in shrimp, onion, bell pepper, celery, garlic, soy sauce, sesame oil, all the seasonings, egg white and 1½ teaspoons salt. (If you don’t have a food processor, see the tip below.) Pulse until the mixture is homogeneous and no large chunks are left. Put the mixture in a bowl and stir in the cornstarch.
2. Preheat the oven to 400 degrees, if using (see cooking instructions below for alternative cooking methods).
3. Press ½ cup of the shrimp filling onto a piece of bread. Shape as to fill the bread; don’t allow too much overhang. Press to ensure the mixture sticks together. (You can cut the bread into triangles, or fry the whole piece at once.) 
4. If you’d like to add a sesame seed crust, do that now by scattering a single layer of sesame seeds on a plate and gently pressing in the bread slices, shrimp side down.
5. If using the oven: Line a cookie sheet with parchment paper. Brush both sides of the bread slices with oil or spray with cooking oil. Bake for 10 to 15 minutes, flipping halfway through, until the bread is golden brown.
6. If using a pan: In a skillet (nonstick works as well), add about ⅛ inch of oil (1 to 2 tablespoons, depending on the size of your pan). Heat the oil over medium heat until it starts to shimmer. Place the bread in, shrimp side down. Let cook until brown, 2 to 3 minutes. Gently flip the bread and let cook for an additional 2 to 3 minutes. (You can put as many pieces of toast as your pan allows; just do not overcrowd.)
7. If using an air fryer: Heat to 375 degrees. Place slices in a single layer. Spray with cooking oil, and cook for 12 to 16 minutes, flipping halfway through, until golden brown and shrimp filling is fully cooked.
8. To make the sauce, mix all ingredients together in a bowl. Serve with the toast.

herb sauce (optional)

1. Combine all ingredients together in small bowl
2. Serve on the side. Dip or drizzle over toast