Shrimp Toasts with Cheese and Shallot Mayonnaise Sauce

Shrimp Toasts with Cheese and Shallot Mayonnaise Sauce

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

  1. Clean and de-vein shrimps;
  2. Place in boiling water for 3 - 5 minutes or until turn pink;
  3. Take it out, set aside to cool;
  4. Shell shrimps;
  5. Place 1 1/2 tablespoons grated Parmigiano-Reggiano on a non-stick silk pad or parchment paper, make 2;
  6. Flatten with the back of the spoon;
  7. Put in a 350˚F (175˚C) pre-heated oven for 12 minutes to melt;
  8. Turn to broiler for 1 minute to brown the edges;
  9. Take them out to cool;
  10. Melt 1 tablespoon butter in a sauté pan;
  11. Place 2 slices Brioche bread in;
  12. Lay 3 cheese strips on each bread;
  13. Place in oven to melt;
  14. Take them out when cheese melt;
  15. Sandwich shrimps, arugula and cheese lace;
  16. Top with shallot mayonnaise sauce;
  17. Serve right way.

For shallot mayonnaise sauce

  1. Add 1 teaspoon vegetable oil;
  2. Sauté 1/2 cup diced shallot until soft but not brown;
  3. Turn off heat;
  4. Add 1 tablespoon unsalted butter;
  5. Add white wine;
  6. Turn the heat back on to vaporize the alcohol;
  7. Turn off the heat again;
  8. Add half and half;
  9. Set aside to cool;
  10. Pour in a blender to liquidfy;
  11. Mix in 2 tablespoons mayonnaise until it smooth;
  12. Serve chill.

For mango salad

  1. Dice red onions to 3/8” (1cm) cubes
  2. Add lemon juice to pickle the onions overnight;
  3. Cut mango one third along the pit;
  4. Peel off skin;
  5. Dice mango to 3/8” (1 cm) cubes;
  6. Chop cilantro lightly to avoid bluising;
  7. Mix with dressing;
  8. Add honey;
  9. Mix well, serve chill.

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