Ingredients:
For shrimp toasts
- 8 shrimps, about 8 oz (250 g);
- 2 slices Brioche bread, 3/4” (2 cm) thick;
- 1 tablespoon unsalted butter;
- 6 pieces, 1” (2 cm) X 5” (12.5 cm), any mild easy melting cheese;
- 3 tablespoons finely grated Parmigiano-Reggiano cheese;
- 1/2 cup wild arugula;
- Sea salt.
For shallot mayonnaise sauce
- 1 teaspoon vegetable oil;
- 1/2 cup diced shallot;
- 1 tablespoon unsalted butter;
- 1/2 cup (120 ml) white wine;
- 1/4 cup (60 ml) half and half;
- 2 tablespoons mayonnaise.
For mango salad
- 1 mango, cut to 1/2” (1 1/4 cm) cubes;
- 1/4 cup red onion cubes;
- 1/4 cup (60 ml) fresh lemon juice;
- 1 tablespoon fresh cilentro, rough chop;
- 1/2 tablespoon honey, adjust to taste.
Recipe:
Serving for 2
For shrimp toasts
- Clean and de-vein shrimps;
- Place in boiling water for 3 - 5 minutes or until turn pink;
- Take it out, set aside to cool;
- Shell shrimps;
- Place 1 1/2 tablespoons grated Parmigiano-Reggiano on a non-stick silk pad or parchment paper, make 2;
- Flatten with the back of the spoon;
- Put in a 350˚F (175˚C) pre-heated oven for 12 minutes to melt;
- Turn to broiler for 1 minute to brown the edges;
- Take them out to cool;
- Melt 1 tablespoon butter in a sauté pan;
- Place 2 slices Brioche bread in;
- Lay 3 cheese strips on each bread;
- Place in oven to melt;
- Take them out when cheese melt;
- Sandwich shrimps, arugula and cheese lace;
- Top with shallot mayonnaise sauce;
- Serve right way.
For shallot mayonnaise sauce
- Add 1 teaspoon vegetable oil;
- Sauté 1/2 cup diced shallot until soft but not brown;
- Turn off heat;
- Add 1 tablespoon unsalted butter;
- Add white wine;
- Turn the heat back on to vaporize the alcohol;
- Turn off the heat again;
- Add half and half;
- Set aside to cool;
- Pour in a blender to liquidfy;
- Mix in 2 tablespoons mayonnaise until it smooth;
- Serve chill.
For mango salad
- Dice red onions to 3/8” (1cm) cubes
- Add lemon juice to pickle the onions overnight;
- Cut mango one third along the pit;
- Peel off skin;
- Dice mango to 3/8” (1 cm) cubes;
- Chop cilantro lightly to avoid bluising;
- Mix with dressing;
- Add honey;
- Mix well, serve chill.