Shrimp Toast

1/2 cup dry white wine
1 pound raw medium shrimp, shells on
2 egg whites, graded large
1 egg yolk, graded large
1 tablespoon ginger, peeled and grated
2 tablespoons fresh thyme, minced or 1 tablespoon crumbled dried
salt and freshly ground black pepper
12 slices firm white bread, crusts removed
1/4 cup sesame seeds
1 tablespoon extra virgin olive oil
chopped fresh parsley for garnish

Bring the wine plus 1 cup of water to a boil in a medium saucepan. Add the
shrimp and boil until they turn bright pink, about 3 minutes. Remove from
the heat. Leave the shrimp to cool in the cooking liquid. When cool enough
to handle, peel the shrimp. Place the shrimp in the work bowl of a food
processor, along with the egg yolk. Process in short pulses until chunky,
about 4 pulses. Transfer to a mixing bowl and stir in the ginger and
thyme. Season with salt and pepper. Heat oven to 400°F (95°C). Using a
biscuit cutter 3-inches in diameter, cut 2 rounds out of each slice of
bread. Spread 12 of the circles with the shrimp mixture. Top with the
remaining rounds, making 12 sandwiches. Put the egg whites in a wide,
shallow bowl and blend with a fork. Put the sesame seeds in another. Dip
each sandwich in the egg white, then in the seeds. Place on a nonstick
baking sheet. Brush each sandwich lightly with olive oil. Bake until
lightly browned, about 10 minutes. Transfer to a serving dish and sprinkle
the entire dish lightly with chopped parsley. Pass the shrimp toast while
still warm. Makes about 18 sandwiches.
http://www.cooksrecipes.com/appetize...st-recipe.html

--
Old Magic 1

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/