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    Baked Shrimp Toasts

    Source of Recipe

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    List of Ingredients

    4 teaspoons minced garlic
    1 tablespoon minced peeled fresh ginger
    1 tablespoon vegetable oil
    1 tablespoon mirin
    2 teaspoons soy sauce
    1/2 teaspoon salt
    3/4 lb medium shrimp, in shell peeled,deveined,and cut into 1/2 inch pieces (31 to 35 per lb)
    3 tablespoons chopped fresh cilantro
    1 loaf white pullman bread, unsliced (9- by 4-inch)

    Recipe

    Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute.
    Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds.
    Transfer marinade to a bowl and cool to room temperature.
    Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
    Put oven rack in upper third of oven and preheat oven to 350�F.
    Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice.
    Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total.
    Remove bread from oven but leave on baking sheet.
    Immediately increase oven temperature to 475�F.
    Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely.
    Make sure oven temperature has reached 475�F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes.
    Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
    Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total.
    Cut each strip into 4 pieces.
    Serve toasts warm or at room temperature.
    note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
    Stir in salt before proceeding

 

 

 


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