Shrimp Toast Recipe

Prepare shrimp

If using raw shrimp, poach in simmering salted water until opaque (2–3 minutes), then cool and drain. If using pre-cooked shrimp, proceed. Chop shrimp coarsely so mixture has texture but still holds together (aim for roughly 1/4" pieces).

Mix filling

In a mixing bowl, combine the chopped shrimp, heavy cream, mayonnaise, Dijon mustard, lemon zest, lemon juice, minced shallot, minced garlic and olive oil. Stir to combine so cream and mayo bind the pieces. Add chopped parsley, chives and tarragon. Season with the pinches of salt and a few twists of black pepper. Taste and adjust seasoning — the filling should be bright, slightly creamy and well seasoned.

Rest

Cover and refrigerate the filling for at least 15 minutes (up to 1 hour) to let flavors meld. The cream will mellow the mixture and make it spreadable.

Prepare bread

Spread about 1/2 tsp softened butter evenly on one side of each sourdough slice. Lightly brush the other side with a little olive oil to help browning on a griddle or skillet.

Assemble toasts

Turn the bread so the buttered side will contact the hot griddle. Spoon or spread about 2 to 3 tablespoons of the shrimp-herb filling onto the center of each slice, pressing gently to adhere but leaving a small border so filling doesn't run off when heated.

Grill

Heat a large heavy skillet or griddle over medium heat until hot. Add 1 tsp olive oil and reduce heat to medium-low. Place the sourdough slices butter-side down on the griddle. Cook 2–3 minutes until the bread is golden and crisp. While the bread toasts, you can tent a sheet pan over the toasts briefly to help warm the shrimp topping through—careful not to steam and sog the bread. Alternatively, after toasting the bottom, move to a cooler spot of the griddle, top with a lid for 30–45 seconds to warm the shrimp, then remove the lid to crisp again.

Optional broil (for charred top)

If you prefer a slightly charred top and have an oven broiler: preheat broiler. Toast the bread butter-side down as above; then place filled toasts on a sheet pan under the broiler 3–5 inches from heat for 1–2 minutes until the filling is lightly browned — watch closely to avoid burning.

Finish and serve

Transfer shrimp toasts to a serving platter. Finish with an extra squeeze of lemon juice, a light dusting of smoked paprika or cayenne if using, and a pinch of flaky sea salt. Garnish with microgreens or extra chives. Serve immediately with lemon wedges on the side.