Shrimp toasts are fresh chopped shrimp, onion, celery, and garlic, all nested in a luscious sauce made from cream cheese, Parmesan, and Fontina cheese with just a hint of Cajun spice. They are fabulous for entertaining, and I love to serve these bite-sized goodies with Mini Quiche and Toasted Ravioli.
Shrimp Toast with a Twist
With the right recipes, entertaining can be pretty fun and rewarding. Honestly, who doesn’t love people bragging about what a great cook they are? These shrimp toasts are a take-off on the Chinese Fried Shrimp Toast; they are baked and have a Cajun twist. They are flavor-packed and effortless to make. My friends and family love this dish.
How To Make Shrimp Toast
Start by toasting the French baguette slices under the broiler on low for 3-5 minutes on each side or until lightly browned. Now grab a skillet and heat just a little olive oil over medium heat. Add the shrimp, onion, and celery while stirring frequently. After 1 minute, add the garlic, pepper, and Cajun seasoning while stirring constantly.
Turn the heat as low as it will go and add the cream cheese, Parmesan, and Fontina cheese. Stir until the cheese is blended and almost fully melted. Now, top the toasted baguette slices evenly with the shrimp mixture. Season with kosher salt and fresh ground black pepper to taste. Sprinkle with crushed red pepper and place in the oven for about 10 minutes or until golden brown and bubbly. Sprinkle with scallions or fresh chopped cilantro. For best results, serve immediately.
Preparation Tips
- Broilers are very unpredictable, so if at all possible, broil it on low. Use my cooking times only as a reference, and frequently check on the baguette slices.
- If possible, buy good-quality wild-caught shrimp. You can purchase either fresh or frozen. However, if frozen, plan ahead by thawing in the refrigerator or in a plastic seal bag dunked in very cold water.
- To peel the shrimp, pull on the legs, and the shell will begin to peel away. Now, take a small pairing knife and make a shallow cut down the center of the shrimp and back to the top edge of where the tail was. To remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will rinse out easily.
- This recipe moves quickly, and you must keep up so the shrimp are not overcooked. Therefore, have everything close by, including the seasonings, cubed cream cheese, and shaved Fontina and Parmesan cheese.
- If you can not find shaved Fontina and Parmesan, shave what you need off a block with a vegetable peeler.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet loosely covered with aluminum foil at 325 degrees for 5-7 minutes or until warm or in an air fryer at 350 degrees for 1-2 minutes.
More Appetizers to Love
Baked Shrimp Toast
Ingredients
- 1 small french baquette cut in 1/2 inch thick slices
- 1 tablespoon olive oil
- 1 lb shrimp peeled deveined and minced
- ½ small onion finely chopped
- 1 stalk celery finely chopped
- 3 cloves garlic minced
- ¼-½ teaspoon Cajun seasoning
- ¼ teaspoon fresh cracked black pepper
- 4 ounces cream cheese cut in small cubes
- ¼ cup shaved Parmesan cheese
- ¼ cup shaved Fontina cheese
- kosher salt and fresh ground black pepper
- ¼ teaspoon crushed red pepper
- 1 green onion thinly sliced
Instructions
- Turn the broiler on low. Put bread slices on a baking sheet in a single layer. Place under the broiler for 3-5 minutes or until lightly browned. Turn slices over and put them back under the broiler to lightly brown the other side.
- Heat olive oil in a skillet over medium heat. Add shrimp, onion, and celery. Cook for 1 minute, stirring frequently. Add the garlic and sprinkle the skillet with the Cajun seasoning and black pepper. Cook for 1 minute, stirring constantly. Reduce heat to very low. Add cream cheese, Parmesan, and Fontina. Stir until the cheese is blended and almost fully melted. Season with kosher salt and fresh ground black pepper
- Top the toasted baguette crusts evenly with the shrimp mixture. Sprinkle with crushed red pepper and place in a 400-degree oven for 10 minutes or until lightly browned and bubbly. Sprinkle with green onions. Serve immediately.
Notes
- Broilers are very unpredictable, so if at all possible, broil it on low. Use my cooking times only as a reference, and frequently check on the baguette slices.
- If possible, buy good-quality wild-caught shrimp. You can purchase either fresh or frozen. However, if frozen, plan ahead by thawing in the refrigerator or in a plastic seal bag dunked in very cold water.
- To peel the shrimp, pull on the legs, and the shell will begin to peel away. Now, take a small pairing knife and make a shallow cut down the center of the shrimp and back to the top edge of where the tail was. To remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will rinse out easily.
- This recipe moves quickly, and you must keep up so the shrimp are not overcooked. Therefore, have everything close by, including the seasonings, cubed cream cheese, and shaved Fontina and Parmesan cheese.
- If you can not find shaved Fontina and Parmesan, shave what you need off a block with a vegetable peeler.
Nutrition
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Lisa
These are great and thank you!!! Was wondering if the shrimp mixture can be made ahead and frozen until needed?
Beth Pierce
It can be prepped up to a day in advance but I would not freeze it.
Sarah Niday
What can I substitute for the Fontina cheese? I couldn’t find it In my store!
Beth Pierce
Try gruyere or havarati.
Kinsley
What a great appetizer! All my friends raved about them. Next time I will add just a little more Cajun seasoning. We like things with a little kick around here.
Amelia
Absolutely delicious!! My family asks for this on a regular basis!! Great for gamedays and movie nights.
Renata B
I suppose every good cook wants to be recognized for the food they put on the table. These shrimp toasts were so tasty and aestheically pleasing. My friends loved them and I was the perfect hostess. Thanks for sharing the recipe, Beth!
Beth Pierce
The pleasure is all mine, Renata!
Nadia
I am in love with these shrimp toasts. They are so yummy. Perfect on crostini. Thanks for the new party favorite.
Mary Lou
This Baked shrimp toast is delicious…I love the Cajun twist. I am going to use this recipe for the superbowl. I know my friends and family will love it.
Beth Pierce
Thanks, Mary Lou! Enjoy!
Tisha D
Absolutely scrumptious. I made them for the playoff games and everyone loved them! Thanks for sharing the recipe!
Tess
These baked shrimp toast are so good with the perfect balance of spices and texture. They were a big hit for brunch with your chile relleno casserole, French toast casserole, and fresh fruit. Next time I am going to use the stuffing in portobello mushrooms for a main course.
Beth Pierce
That sounds delicious, Tess! I need to try that myself.
Kali
What a delicious twist on Asian shrimp toasts and so much better. My guests really loved these. These will on regular rotation at our cocktail parties.
JRC
This makes a yummy lunch recipe! I paired it with some fruit and a glass of Riesling. My sweetie and I really loved the meal.
Susie
The combination of fresh chopped shrimp, onion, celery, and garlic was a flavor explosion. We loved the toasts with the Cajun twist. So much flavor. Your idea of pairing them with Mini Quiche and Toasted Ravioli for entertaining is pure genius. Can’t wait to try this delightful trio at my next gathering!
Beth Pierce
Thank you, Susie! I hope you enjoy them all! They are all so delicious!
Sage
I made these for New Years and everyone loved them! They are our new favorite party appetizer. Thanks for the recipe!
Beth Pierce
You are most welcome, Sage!
Yara
These little shrimp toasts are super tasty. Love the sweetness of the little shrimps, with a bit of crunch from veggies and a good cheesy sauce too! I am going to make them again for Superbowl Sunday!
Beth Pierce
Thanks, Yara! We are making them too!