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|3 cans||(6 ounces each) small shrimp, small|
|1||Dill, Fresh sprigs|
|3 tbsp||Horseradish, prepared|
Bread & Baked Goods
|24 slices||White bread|
|2 packages||(8 ounces each) cream cheese|
|3 tbsp||Sour cream|
Also on these boards
Shrimp Toast makes 48 toasts 12 thin slices sandwich bread 14 ounces shrimp, peeled and deveined 4 ounces ground pork 1/4 cup cornstarch 1/4 cup tablespoons minced green onions 1 egg 2 teaspoons grated ginger 1 teaspoon salt white pepper to taste parsley for garnish oil for deep frying sweet Thai chili sauce for dipping
Shrimp Toast ~ Originally a Chinese appetizer called Hatosi, this is a simplified version that makes for a great party canapé. Each toast has a layer of crisp sandwich bread on one side, and ginger and scallion flavored minced shrimp on the other. Dipped in sweet Thai chili sauce these shrimp toasts are dangerously addictive!
Shrimp Salad 8-oz pkg frozen cooked salad shrimp, thawed and drained 6-oz can lump crabmeat, drained and picked 1 large hard-cooked egg, grated 1/4 c chopped celery 2 tbs minced green onion 2 tsp dried dill weed 1/4 tsp salt 4 tbs mayonnaise 3 tbs sour cream
The preparation of this shrimp dish is super simple – I just toss everything into a zip-top bag and let it marinate in the fridge for about 30 minutes. The shrimp grill up in minutes and are full of flavor. They pair perfectly with grilled asparagus and steamed rice.