Food Recipes Appetizers Appetizer Toasts Lemongrass Shrimp on Toast 4.0 (1,631) Add your rating & review For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut milk mixture, then serves them on toast squares moistened with a little crème fraîche. More Delicious Shrimp Dishes By Zang Toi Updated on June 23, 2022 Save Rate PRINT Share Close Photo: © Michael Turek Total Time: 45 mins Yield: 6 Cook Mode (Keep screen awake) Ingredients 8 macadamia nuts, chopped 3 medium shallots, chopped 3 garlic cloves, chopped 2 small dried red chiles, crushed 2 tablespoons minced fresh lemongrass bulb 1 tablespoon minced fresh ginger 1 tablespoon fresh lime juice 1 tablespoon sugar 1/2 cup unsweetened coconut milk 1 teaspoon freshly ground pepper Kosher salt 1 pound medium shrimp, shelled and deveined 2 tablespoons vegetable oil 6 thin slices of white sandwich bread—crusts removed, toasted and cut into 4 squares each 1/2 cup crème fraîche Cilantro leaves, for garnish Directions In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight. In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve. Originally appeared: January 2011 Rate It Print