 You could certainly use cooked shrimp, though the flavor will be superior if you cook the shrimp yourself. Calculate 2-2 ½ ounces of raw shrimp per ‘toast’. data-pin-do=)
Toasted Almond and 3-Citrus Shrimp Toast by Foodie’s Chef Laura Brennan
March 15, 2022
An outstanding bread maker, and an even more outstanding friend, bestowed a loaf of his wonderful sourdough bread upon me…right place, right time! I made a lot of toast: toast with butter, toast with eggs, toast with soup, and then this very yummy toast with a citrusy, crunchy shrimp salad. I used raw shrimp. I purchased peeled and deveined medium/large shrimp and cooked them in a simple, easy broth. (Recipe below.) You could certainly use cooked shrimp, though the flavor will be superior if you cook the shrimp yourself. Calculate 2-2 ½ ounces of raw shrimp per ‘toast’.
- Prep: 40 mins
- Cook: 20 mins
- Yields: 4
Ingredients
8-10 ounces raw shrimp, peeled & deveined (size 21/25 or 26/30)***
1 lemon (½ teaspoon lemon zest & 1 teaspoon lemon juice, plus more juice to taste)
2nd lemon (4-5 strips lemon peel, plus juice from the second lemon to be used in poaching liquid)
1 lime (½ teaspoon lime zest & 1 teaspoon lime juice, plus more juice to taste)
1 orange (½ teaspoon orange zest & 1 teaspoon orange juice plus more juice to taste)
1 cup prepared mayonnaise (I use Hellman’s)
1 tablespoon chopped parsley
2 tablespoons finely chopped celery
1 tablespoon very finely minced shallots
¼ cup sliced almonds, toasted and divided
Kosher salt and fresh ground black pepper to taste
4 slices bread (I used sourdough!)
*** Shrimp sizes 21/25 and 26/30 refer to the number of shrimp in one pound.
Size 21/25 are larger shrimp than shrimp which are size 26 to 30 pieces per pound.
Shrimp Poaching Broth:
4 cups water
4-5 strips lemon peel
6-7 parsley stems
juice from one whole lemon
¼ teaspoon fennel seeds (if available)
1 bay leaf
1 ½ teaspoon kosher salt
plus a few twists of the pepper mill
Directions
Begin by making the shrimp poaching broth: (if using cooked shrimp, then skip this step) Combine all the ingredients of the poaching broth together in a stainless-steel saucepan. Bring to a boil, lower heat, and simmer for 10 minutes to develop flavors. Add prepared shrimp and
poach shrimp at a bare simmer or until shrimp has turned pinkish and looks a bit firm. It should no longer look as translucent as it did when raw. Depending on the size of the shrimp, it will cook in 2-4 minutes. Remove to a plate with a slotted spoon and let cool. Strain and save the broth to poach more shrimp or other fish. (Broth will keep refrigerated & covered for 2-3 days.)
Measure the 1-cup of mayonnaise into a bowl. Add the combined 1½ teaspoons of lemon, lime, and orange zests. Add the chopped celery & parsley and 2 tablespoons of toasted sliced almonds. Mix well. Set aside. In another bowl, combine the chopped shallots with 1 teaspoon each of lemon, orange, and lime juices. Add a pinch of salt. Stir well and let the shallots marinate in the citrus juices for 5 minutes. This will ‘soften’ the rawness of the shallots. Add the ‘marinated’ shallots to the mayonnaise base. Stir well to combine all the ingredients. Taste and adjust seasoning with more citrus juice of your choosing and more kosher salt and fresh pepper as needed.
Chop the cooled shrimp into small bite-sized pieces.Put into a separate, clean bowl. Add enough ‘loaded’, seasoned mayo to coat the shrimp pieces. Stir well. You will likely have more prepared mayonnaise than you need for this recipe. Save the rest for other dishes, like tuna salad.
Toast the bread slices. (For a bit more ‘luxury’ butter one side of each slice of bread after it is toasted.) Spread 2-3 tablespoons of the finished shrimp salad on top of each toasted bread slice. Garnish with a few of the extra toasted sliced almonds. Serve immediately.
