I HAVE NO IDEA WHEN, WHERE, OR WHY THIS DELICATE canapé became a staple at stylish Southern cocktail
receptions, but I suspect it’s been around for centuries and possibly originated with the first English settlers in Charleston and Savannah. I’ve seen shrimp toast served at an antebellum home outside Mobile, on silver trays
in the Garden District of New Orleans, at a book party on Jekyll Island, Georgia, and, indeed, on many of my
own mother’s buffets. The toasts couldn’t be more distinctive, and I only wish they could be frozen
successfully (they can’t) so I could make them in large quantities for future occasions.
Makes 30 toasts
INGREDIENTS
- 1/2 pound fresh shrimp
- 1 small lemon, cut in half and seeded
- 2 scallions (green tops included), cut in half
- 5 whole water chestnuts
- 1 teaspoon prepared horseradish
- Pinch of ground nutmeg
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1 large egg white, at room temperature
- 10 slices white toast, crusts trimmed
INSTRUCTIONS
- Preheat the oven to 400°F.
- Place the shrimp in a saucepan with enough water to cover. Squeeze one lemon half into the water, then drop it in. Bring the water to a boil, then remove from the heat and let it stand for 1 minute. Drain the shrimp. Once cool enough to handle, peel and devein the shrimp.
- Place the peeled and deveined shrimp in a blender or food processor. Add the juice of the remaining lemon half, scallions, water chestnuts, horseradish, nutmeg, salt, and pepper. Blend the ingredients until they are finely ground. Scrape the mixture into a mixing bowl.
- In a small bowl, beat the egg white with an electric mixer until stiff peaks form. Then, fold the beaten egg white into the shrimp mixture.
- Cut each slice of toast into three strips. Spread each strip with the shrimp mixture.
- Place the shrimp-coated strips on one or two ungreased baking sheets.
- Bake the strips in the preheated oven until they are lightly browned, about 5 minutes.
- Serve the shrimp toast hot or at room temperature.
