Shrimp toast is freshly chopped shrimp, onion, celery and garlic, all nestled in a luscious sauce made with cream cheese, parmesan and Fontina cheese with just a hint of cajun spice.
- 1 Small French Baquette Sliced 1/2 Inch Thick
- 1 tbsp Olive oil
- 1 pound Peeled, deveined and chopped shrimp
- ½ Finely chopped small onion
- 1 rod Finely chopped celery
- 3 cloves minced garlic
- ½ teaspoon Cajun seasoning
- ¼ teaspoons Fresh cracked black pepper
- 4 ounces, weight Cream cheese cut into small cubes
- ¼ cups Grated parmesan cheese
- ¼ cups Grated Fontina cheese
- ¼ teaspoons Powdered red peppers
Turn on the grill on low heat. Put the bread slices on a baking sheet in a single layer. Broil for 3-5 minutes or until lightly browned. Flip the slices and put them back under the broiler to lightly brown the other side.
Heat the olive oil in a skillet over medium heat. Add shrimp, onion and celery. Cook 1 minute, stirring frequently. Add the garlic and sprinkle the pan with the Cajun seasoning and black pepper. Cook 1 minute, stirring constantly. Reduce heat to very low. Add cream cheese, parmesan and fontina. Stir until cheese is blended and almost completely melted.
Top toasted baguette slices evenly with shrimp mixture. Sprinkle with crushed red pepper and bake at 400°F for 10 minutes or until lightly browned and bubbly. Serve immediately.
Note: Broilers are very unpredictable, so please use my times for grilling baguette slices as an estimate. For even more browning, turn on the grill at the last minute of cooking the shrimp toast, but keep in mind that the parchment paper can catch fire.