Shrimp toasts sound absolutely delicious! The combination of shrimp, onion, celery, garlic, and the creamy, cheesy sauce with a Cajun kick must create a rich and flavorful bite. Pairing them with Mini Quiche and Toasted Ravioli is a fantastic idea—it’s a spread that offers variety and balance between the creamy, savory, and crispy elements. Your guests are sure to be impressed with such a thoughtful and mouthwatering spread! Would you like any suggestions for additional appetizers to complement this spread?
INGREDIENTS
- 1 small French baguette, sliced into 1/2-inch thick pieces
- 1 tablespoon olive oil
- 1 lb shrimp, peeled, deveined, and minced
- 1/2 small onion, finely chopped
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- 1/4–1/2 teaspoon Cajun seasoning
- 1/4 teaspoon freshly cracked black pepper
- 4 ounces cream cheese, cut into small cubes
- 1/4 cup shaved Parmesan cheese
- 1/4 cup shaved Fontina cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes
- 1 green onion, thinly sliced, for garnish
INSTRUCTIONS
- Prepare the Baguette:
- Preheat the broiler on low. Arrange the baguette slices in a single layer on a baking sheet.
- Broil for 3–5 minutes or until lightly browned. Flip the slices and broil the other side for another 2–3 minutes.
- Cook the Shrimp Mixture:
- Heat the olive oil in a skillet over medium heat. Add the minced shrimp, chopped onion, and celery. Cook for 1 minute, stirring frequently.
- Add the garlic, Cajun seasoning, and black pepper. Stir constantly and cook for another minute.
- Lower the heat to very low. Add the cream cheese, Parmesan, and Fontina cheeses, stirring until fully blended and almost melted. Season with kosher salt and freshly ground black pepper to taste.
- Assemble the Toasts:
- Evenly spread the shrimp mixture over the toasted baguette slices.
- Sprinkle with crushed red pepper flakes and place the toasts in a 400°F oven for about 10 minutes, or until lightly browned and bubbly.
- Serve:
- Remove from the oven and garnish with thinly sliced green onions. Serve immediately.
NOTES
- Broilers can be unpredictable, so always keep an eye on the bread slices to prevent burning. Adjust cooking times based on your broiler’s heat.
- For the best flavor, use high-quality wild-caught shrimp, either fresh or thawed if frozen.
- To peel shrimp, pull off the legs and the shell will come off easily. Use a small knife to make a shallow cut along the back, removing the dark vein.
- This recipe moves quickly, so have all ingredients prepped and ready to go.
- If you can’t find pre-shaved Fontina or Parmesan, you can shave them yourself using a vegetable peeler.
Enjoy these delicious, creamy shrimp toasts as a savory appetizer or snack!
