“From Food & Wine, March 2006. I avoid anything fried, but this is done so briefly that there isn't much greasiness. I am hoping that maybe with some experimentation I can avoid that step altogether - maybe put the toasts under the broiler for a minute?”

Ingredients Nutrition


  1. Preheat the oven to 450°.
  2. In a food processor, combine half of the shrimp with the butter and process until pureed.
  3. In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
  4. Blend in the shrimp butter.
  5. Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
  6. In a large skillet, heat 1/8 inch of vegetable oil until shimmering.
  7. Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
  8. Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
  9. Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
  10. Repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
  11. Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
  12. Serve hot.

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