When I heard that shrimp toasts are a typical item on dim sum menus I needed to make them immediately. (Dim sum happens to be one of my obsessions). Last weekend I was in the mood for a night at home filled with wine, appetizers and the hope of staying up past 10pm. Yes, you read that correctly and sadly, no, that wasn’t a typo. Ten-o-clock-pm. I blame daylight savings but I was really struggling to stay awake past 9 last week.

The wine and appetizers at home turned into (hurry up and make some appetizers while you still have enough light to photograph it) and an impromptu California wine tasting. Appetizers were eaten pre, during, and post-wine. :)

The shrimp toasts totally remind me of dim sum so I kind of fell in love. The shrimp mixture is a bit spicy (though I could have used a touch more sriracha had it been just me) and the perfect topping for buttery toast. It would also be a delicious filling for homemade dumplings…maybe they are in my future?

Spicy Shrimp Toasts

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 5-10 minutes

Keywords: appetizer snack

 

Ingredients (4-6 appetizer servings)

  • 8 oz raw shrimp (peeled, deveined)
  • 4 green onions, ends removed
  • 1 Tbsp mayonnaise
  • 1 tsp ground ginger
  • 1-2 tsp sriracha
  • sliced white bread
  • butter

Instructions

Add onions to food processor and process until chopped.

Add shrimp, mayonnaise, ginger and sriracha to food processor.

Season with salt & pepper and process until smooth.

Remove crusts from bread and cut in half.

Broil toasts until golden brown. Spread with butter and flip over.

Spread shrimp mixture on other side and return to broiler for 1-2 minutes, until shrimp is cooked through and golden brown.

Serve immediately.

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categories: appetizers, dinner, protein, seafood8 comments

Martha (Stewart) strikes again.

I don’t have many of her cookbooks, but I’m a regular on her site and appreciate her knack for beautiful recipes using simple ingredients.

Her ricotta pizza combines simple ingredients that come together in minutes – perfect for weeknight dinners or those Friday nights when take-out is calling your name.

If you regularly read my blog, you know I have a little obsession with tortilla crust pizzas, but you can use whatever you prefer! Serve the pizzas with simply dressed greens or roasted vegetables.

Ingredients you’ll need:

  • Crusts (tortillas, pre-made crusts, french bread, pita)
  • Ricotta cheese
  • Red Onion, sliced thin
  • Mushrooms, roughly chopped
  • Hard cheese like parmesan or romano
  • Greens like arugula, spinach, or kale cut into ribbons

Steps:

  • Prep crust if necessary (I always bake my tortilla first to get it a little crispy and then top)
  • Spread with ricotta cheese
  • Top with mushrooms, onions, arugula and flavorful cheese
  • Bake until cheese is melty and toppings are golden brown

Martha’s Thinnest Crust Pizza with Ricotta & Mushrooms

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categories: appetizers, cheese, dinner, fiber, vegetables, whole foods, whole grains16 comments