Baked Shrimp Toast

Delicious toasted French bread bites topped with shrimp in a rich, creamy cheese that is seasoned with a hint of Cajun spice and baked until lightly browned and bubbly.

Course Appetizer

Cuisine Southern

Keyword baked shrimp toast, how to make shrimp toast, recipes using shrimp, shrimp appetizer, shrimp toast, shrimp toast appetizer recipe, shrimp toast recipe

Prep Time 5

Cook Time 20

Servings toasts

Calories 143kcal

Author Beth Pierce

Ingredients

1 small french baquette cut in 1/2 inch thick slices
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 fresh cracked black pepper
4 ounces cream cheese cut in small cubes
1/4 cup shaved Parmesan cheese
1/4 cup shaved Fontina cheese
kosher salt and fresh ground black pepper
1/4 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 check on the baguette slices frequently.
Buy good quality wild-caught shrimp if possible. You can purchase either fresh or frozen. However, if frozen, plan ahead by thawing in the refrigerator or in a plastic seal bag that is 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 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 very quickly, and it is essential that you 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