Shrimp Toast from an ABM?

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“Entered for safe-keeping, from "The Best Bread Machine Cookbook Ever: Ethnic Breads" by Madge Rosenberg. Here's an easy-peasy way to make shrimp toast ahead (refrigerated or frozen), then brush with sesame oil and toast until golden. Great for a cocktail party (or a shrimp toast fix). NOTE: the ingredients should be chilled, NOT at room temperature. Makes a 1 1/2 pound loaf. Preparation time does not include chilling time.”
4hrs 15mins
48 toast triangles

Ingredients Nutrition


  1. WOK:
  2. Shell and coarsely chop the shrimp.
  3. In a wok or large frying pan, heat the oil over medium-high heat.
  4. Add the shrimp and cook, stirring, until the shrimp turn pink, about 2 minutes.
  5. Stir in the ginger and scallions.
  6. Transfer to a small bowl, cover, and refrigerate until thoroughly chilled.
  7. BREAD:
  8. Add all ingredients except the sesame oil, but including the shrimp, in the order recommended in your bread machine manual.
  9. Process on the bread cycle directed in your manual. (Of course, for a more polished look, you could use the dough cycle, then switch to bake in bread pans in the oven as you normally do.).
  10. Let cool. If not using immediately, refrigerate or freeze.
  11. TOAST:
  12. Slice cool bread 1/2-inch thick.
  13. Brush lightly with sesame oil.
  14. Toast each side in a toaster oven or under a broiler until golden.
  15. Cut into triangles and serve hot.

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