Spicy Shrimp Toast Recipe

Prepare shrimp

Pat shrimp dry with paper towels and roughly chop into small 1/4- to 1/2-inch pieces. Place chopped shrimp in a medium bowl.

Add minced garlic (2 tsp), chopped shallot, red chili flakes (1 tsp), mayonnaise (3 tbsp), Dijon (1 tsp), lemon zest (1 tsp) and lemon juice (1 tbsp) to the bowl with shrimp. Mix to combine into a sticky paste. Season with 2 1/2 tsp of the salt and 1/2 tsp black pepper; adjust to taste.

Stir in 2 tbsp finely chopped parsley and 1 tbsp chopped chives and 1 tsp olive oil to bind and add fresh herb flavor. Set the topping aside and refrigerate for 10–15 minutes to let flavors meld while preparing bread and sauce.

In a small saucepan over medium heat, melt 2 tbsp butter. Add 1 tsp minced garlic and cook 30 seconds until fragrant (do not brown).

Carefully add 1/4 cup dry white wine and increase heat slightly to bring to a simmer. Reduce the wine by about half, 2–3 minutes, scraping any browned bits.

Lower heat to low and whisk in remaining 2 tbsp cold butter, one tablespoon at a time, to create an emulsified sauce. Stir in 1 tbsp lemon juice, 1 tsp red chili flakes, 1 tbsp chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Keep warm on very low heat (do not boil).

Preheat broiler or grill pan. Brush both sides of each bread slice lightly with olive oil (2 tbsp total) and spread softened butter thinly on one side of each slice.

Place bread under broiler or on a hot grill pan, buttered side up, and toast until golden and crisp, 1–2 minutes under a hot broiler or 1–2 minutes per side on a grill pan. Watch carefully to avoid burning.

Immediately rub the warm toasted surface of each slice with the cut side of the halved garlic clove to impart a subtle garlic note.

Divide the chilled shrimp mixture evenly among the toasted bread slices, mounding it on top (about 1.5 oz topping per slice). If preferred, gently press the topping to adhere but keep some texture.

Option A — Quick finish under broiler: Place topped toasts on a sheet pan and broil 1–2 minutes just until the shrimp topping is opaque and edges begin to color (do not overcook). Option B — Pan-sear finish: Heat a nonstick skillet over medium-high heat with 1 tsp olive oil and sear each topped toast 1 minute to set the topping and lightly char the edges.

Arrange toasts on a platter. Spoon warm white wine butter sauce over each toast (about 1 tbsp per piece) and garnish with remaining chopped parsley and chives. Finish with a light sprinkle of red chili flakes to taste and extra cracked black pepper.

Serve immediately with lemon wedges for squeezing over the toasts.