Best 8 Whiskey Shrimp On Toast Recipes

WHISKEY SHRIMP RECIPE - (3.9/5)

Steps:

• Heat butter in a medium sauce pan and cook onion until soft and translucent. Add garlic and lemon juice. When garlic is just soft add heavy cream, mustard and tarragon. Let sauce cook on med-low heat for 30 minutes to reduce by half, stirring occasionally. In a large skillet heat the butter and add shrimp. Toss with salt, pepper and garlic. Cook about 80% through about 1 - 2 minutes (shrimp will continue to cook in sauce). While shrimp are cooking, cut French bread into ½ inch rounds and drizzle with olive oil. Toast in an oven or broiler until crisp. Add the whiskey to the shrimp and flambé to burn it off. Add sauce to cover shrimp in pan and reduce heat to low. Plate the bread toasts and top with 1 shrimp each. Drizzle sauce generously over shrimp and bread.

SHRIMP TOAST

Steps:

• Heat or neutral oil in a deep pan to 350.
• Slice 1 pound peeled shrimp lengthwise.
• Combine 1 1/2 cups water with ice; measure 1 1/2 cups water from that, and put it in a bowl.
• Beat with 1 cup flour and 2 egg yolks.
• Dredge shrimp in flour; dip in batter. Fry, less than 5 minutes.
• Drain on paper towels.
• In a small bowl, combine 1/3 cup mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sesame oil and some chopped scallions.
• Spread the mixture on buttered toast (white bread is classic), and top with the shrimp.

SHRIMP BUTTER TOASTS

Steps:

• Make shrimp butter:
• Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
• Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). Bring to room temperature 45 minutes before serving.
• Make toast points:
• Put oven rack in upper third of oven and preheat oven to 400°F.
• Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter.

WHISKEY SHRIMP ON TOAST

Steps:

• SAUCE: To a saucepan melt butter over medium heat. Add remaining ingredients and cook for about 10 minutes, stirring occasionally. NOTE: Extra sauce (if any) can be kept in the refrigerator for about a week.
• SHRIMP: Sauté shrimp in butter and spices. Let brown until almost cooked through.
• Remove from heat, add whiskey to sauté pan and flambé'. When the flame goes down, add about 1 cup of sauce and let melt together in the pan.
• BREAD: Drizzle (or brush) slices with olive oil and grill (or bake) both sides until lightly toasted.
• SERVE: Top each piece of toast with a piece of shrimp then pour sauce over top, dousing bread and shrimp.
• Garnish with sautéed vegetables (broccoli, carrots, red bell pepper, yellow squash).

NORDIC SHRIMP TOAST

Steps:

• Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use.
• Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture.
• Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board.
• Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

SUYIN'S SHRIMP TOAST

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Lay bread slices on a tray.
• Combine egg, celery, parsley, soy sauce, rice vinegar, cornstarch, salt, sesame oil, garlic powder, baking powder, black pepper, five-spice powder, and red pepper flakes in a bowl. Mix well.
• Place shrimp, water chestnuts, green onions, garlic, and ginger in a food processor. Pulse into a chunky paste. Stir into the egg mixture until combined.
• Place a generous dollop of the shrimp paste on each piece of bread; spread evenly towards the crusts using the back of a spoon. Sprinkle sesame seeds on top, pressing them into the paste. Cut each bread slice into 2 to 4 triangles.
• Fry bread slices, paste side-down, in the preheated oil, until edges are golden brown, about 2 minutes. Turn bread over and fry until other side is crisp, about 1 minute. Transfer to a paper towel-lined tray to drain. Serve with sweet chili sauce.

CREAMY GARLIC SHRIMP TOAST

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.