Ingredients
- 1 whole grain baguette, sliced into 30 thin slices
- 1 pound raw shrimp
- 8 cups water
- 1/2 cup finely chopped celery, about 1 stalk
- 2 tablespoon low sodium soy sauce
- 2 teaspoons wasabi mayonnaise
- 1 tablespoon toasted sesame oil
- 2 teaspoons avocado oil
- 1/4 cup chopped green onions or scallions
- 1 teaspoon peeled and finely grated ginger root
- 1/2 teaspoon hot sauce, such as sriracha
- 1 tablespoon brown or black sesame seeds, lightly toasted
- 1/2 cup fresh cilantro
- 2 limes, cut into quarters for garnish
Preparation
- Preheat the oven to 450. Line a sheet pan with parchment paper.
- Bring the water to the boil, add the shrimp and cook about 2-3 minutes or until they curl slightly and turn pink. Drain and allow to cool. When cool, chop half of the shrimp and set aside.
- Arrange baguette slices in a single layer on the prepared sheet pan. Bake in preheated oven for 4-5 minutes or until brown, turn over and rotate pan half way through the cooking time. Leave bread on sheet pan as it cools to encourage crunchiness.
- Combine the whole (unchopped) half of the shrimp, celery, soy sauce, wasabi mayonnaise, sesame oil and avocado oil in a food processor and process until smooth, about 1 minute. Transfer to a medium bowl and add the reserved chopped shrimp, green onions, ginger and hot sauce.
- Taste and adjust seasonings.
- Pipe the shrimp mixture on the toasts and coarsely chop the cilantro. Garnish using the sesame seeds and cilantro and serve accompanied by lime wedges.
- This recipe does not meet MHealthy Nutrition Guidelines. 1/2018
Categories
- Appetizer
- Fish/Seafood
- Grain