Shrimp Toast Hors d'Oeuvres


  • 8 slices Mrs. Baird's Honey 7-Grain Recipe Bread
  • 1/4 cup water chestnuts, canned
  • 12 ounces large shrimp, peeled and de-veined
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 teaspoon grated fresh ginger
  • 1/2 teastpoon sesame oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • vegetable oil for frying (about 4 cups)


Cut bread crosswise diagonally into 4 triangles. Coarsely chop water chestnuts in a food processor. Add shrimp, egg white, cornstarch, ginger, sesame oil, salt, and pepper to food processor and pulse mixture to coarsely chop. Add red bell pepper and green bell pepper and pulse mixture until it is somewhat finely chopped, yet still slightly chunky in texture. Heat oil in a large saucepan or deep-fryer to 165°. Spread about 1 tablespoon of the shrimp mixture on each bread triangle. Deep-fry for 1 minute on each side, or until shrimp is cooked through, and bread is golden brown. Drain on paper towels.
Serves 16
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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