Spanish Shrimp Toast
Recipe type: Appetiser
Serves: 12
  • ½ pound Alaska side-stripe shrimp, peeled
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon Spanish smoked paprika
  • 1 garlic clove, peeled and minced
  • 1 teaspoon lemon zest
  • 1 teaspoon salt
  • 2 tablespoons Spanish olive oil
  • 12 slices French baguette
  • 2 teaspoons unsalted butter for frying
  1. Chop the shrimp up, either by hand or with a food processor.
  2. Add in the green onion, parsley, paprika, garlic, lemon zest and salt. Add in the olive oil. Mix the shrimp, herb, and spice mixture well.
  3. Spoon some of the shrimp paste onto a slice of baguette. Repeat with the remaining slices of bread.
  4. Heat the butter in a medium skillet. Place the baguette slices shrimp-side down. Sauté the shrimp toasts over medium heat for about 2 minutes.
  5. Turn the bread slices over and toast on the other side for about 2 minutes.
  6. Serve the shrimp toasts hot with a sprinkle of pimenton and lemon zest on top of each toast. Depending how full you spread the toasts, you might have a small amount of shrimp paste remaining.
Recipe by Within The Wild at