Wednesday, March 22, 2006

Shrimp Toast: A Quasi-Recipe

This is barely a recipe. Hell, this barely qualifies as cookery. But it was damn tasty and the snapshot is rather colorful, so I thought I'd share anyway. Ten minutes max, start to finish.

Bottled Shrimp Toast

Thaw in lukewarm water:
1 pound pre-cooked, peeled shrimp

Meanwhile, turn on your broiler. On the stovetop, heat in a large skillet:
2 Tablespoons butter
1 teaspoon olive oil
1 teaspoon garlic, minced (I won't lie, I love the garlic that comes pre-minced in a jar, and it works just fine for dishes like this "recipe")
1 teaspoon fresh ginger, minced (optional, but also available pre-minced form)

When butter starts to foam and garlic and ginger sizzle, drizzle the mixture over 2 large slabs of bread and pop them in the oven to toast. I nearly set mine on fire, so be vigilant.

In the same skillet (no need to rinse), dump:
1/3 cup peanut sauce
2 Tablespoons chutney or minced fresh herbs (I used mint and cilantro chutney)
1 teaspoon fish sauce (nam pla)

Remove tails from thawed shrimp, which are always irritatingly left attached (why is that, I ask you? It's not like I'm going to make shrimp stock with those things). Roughly chop the shrimp and toss them in the pan with the sauces. Heat through, then dump the spicy, peanutty mixture on garlicky, gingery, buttery bread, and snarf it down.


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