Ginger-Basil-Coconut Shrimp on Toast Cups

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toast-cup-shrimp-ginger

This elegant hors d’oeuvre is really easy to make; and the flavors in the marinade are so intense that your guests will be wanting more than just one!

Serves 25

Ingredients:

Directions:

In a food processor, puree the cashews, shallots, garlic, chili paste, basil, lime juice, sugar, and coconut milk until well incorporated. Transfer to a large mixing bowl.

Season the shrimp with salt and pepper and add to the bowl, turning to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.

Preheat oven to 300 degrees F. Brush both sides of bread slices with canola oil. Place the slices of bread on a non-stick muffin pan, pressing it into the muffing molds so they take the shape of cups (see picture below.) Bake for about 10 minutes, until the edges are golden brown and the inside is lightly toasted. Remove from oven and let it cool.

toast-cups-before

Preheat the oven to 400 degrees F. Transfer the shrimp and the marinade to a large ovenproof deep-dish. If you have a convection oven: bake it until the shrimp starts to curl and it is cooked through, 12 to 15 minutes. If you have a regular oven: bake for 18 to 22 minutes, or until shrimp starts to curl. Remove from oven and top each toast cup with 2 to 3 tablespoons of the sauce and 1 shrimp.

Wine:

Poco & Lola Albarino, Spain. Available at Wine Time, in Fort Wayne, Indiana; or online www.winetime.us. Cheers!

Notes:

This elegant and delicious hors d’oeuvre is really easy to make. It can also become a main course: simply serve the shrimp and sauce over a bed of jasmine rice; in that case it will be enough for about 5 to 6 portions.

Nutrition Facts:

25 Servings

Amount Per Serving

Calories 127.2
Total Fat 6.1 g
Cholesterol 10.6 mg
Sodium     183.4 mg
Potassium 93.2 mg
Total Carbohydrate 14.6 g
Dietary Fiber 0.7 g
Sugars 1.7 g
Protein 4.1 g

toast-cups-shrimp-basil

This marinate can also be used with salmon and chicken.

toast-cups-shrimp-basil-coconut-milk

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