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
Bacon Wrapped Water Chestnuts
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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Audrey
We love trying appetizers like this for movie night – the kids asked me to make this one again next time! I’m going to have to double the recipe too – they went fast!
Beth Pierce
Thanks, Audrey! So glad that the kids liked them. Kids are hard to please!
M’Lou Thompson
I made this for my Wine Down Wednesday crew and it was a hit! They’re anxious for a repeat.
Beth Pierce
So glad that they liked them and what a fun name for a group.
Connie
I think this wonderful appetizer could be made using small phyllo dough pastry cups as well.
Beth Pierce
I agree! Thanks for the tip Connie!
Mel G.
These were fantastic. I cooked the onion and celery until soft, and left out the green onions. Everyone raved about them. Definitely going in my favorites!
Beth Pierce
Thanks, Mel! I am so glad that everyone enjoyed them!
Donna
Hello everyone, I would like to make this appetizer for a party this weekend. I just wondered if the shrimp needs to be cooked in the pan with the onions, celery, etc? Wouldn’t the shrimp be cooked enough when you bake the appetizers in the oven? I don’t want to overcook the shrimp. Would love to know if anyone tried that.
Jayne
I would like to hear an answer to that also
michele albert
Can I make this ahead of time, and have everything ready to assemble?
Beth Pierce
Yes you can make it up to 24 hours in advance. Store the shrimp mixture in an airtight container in the fridge. Remove from the fridge about 30-40 minutes before assembling to bring to room temperature.
Phyllis
Has anyone tried this using crawfish?
Aydin
Delicious! Everyone loved them! Didn’t have any Cajun seasoning, so just substituted my homemade Tasso seasoning. Thanks for sharing!
Beth Pierce
The pleasure is all mine. That sound very interesting.
Tawn Glass
Has anyone made these and frozen them until ready to reheat?
Roxana
I love shrimp and this is such a nice idea. The flavors are perfect. And paired with cheese this makes a quick and filling snack.