Rustic Shrimp Toasts

rustic-shrimp-toasts

This version of shrimp toast is inspired by my time at Zuni Café, where I made late-night snacks using unsold shrimp and leftover bread that practically begged me to toss them with aioli and whatever else I could squirrel away. They’re equally great as an appetizer or as a main dish.

Some practical stuff: Don’t skimp on the lemon here. Juice these babies up! The tart juice is necessary to cut all the richness. Watch these toasts carefully while they broil; they can go from perfectly cooked to too crisp in a snap. Also, try making your own aioli (garlic mayonnaise) here—it really makes a difference. But, store-bought, sugar-free garlic mayonnaise will work too.

Ingredients

Makes 8

1

lb. large shrimp, peeled, deveined, rinsed, patted dry, halved lengthwise

4

scallions, cut into 1″ pieces

3

Tbsp. drained capers

1

tsp. crushed red pepper flakes

½

tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½

cup plus 2 Tbsp. store-bought or homemade aioli

4

half-inch-thick slices country-style bread

2

Tbsp. extra-virgin olive oil

cup coarsely chopped parsley leaves

2

lemons, cut into wedges

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