November 15, 2021
1 pound small shrimp, peeled and deveined
1 teaspoon ground turmeric
1 teaspoon red chili powder
2 teaspoons amchur (dried green mango)
1 teaspoon sea salt
2 tablespoons olive oil
1 baguette
4 ounces cream cheese, softened
1/2 cup sweet chutney (such as mango or peach)
Handful of fresh herbs
Serves 6 to 8
Marinate the shrimp with turmeric, chili, amchur, salt, and olive oil. Refrigerate for 2 to 3 hours or overnight.
Preheat the oven to 350°F. Cut the baguettes into thin wheels, lay them on a baking pan and toast in the oven for 5 to 7 minutes or until crisp. Allow time to cool.
On each toast, spread a teaspoon each of cream cheese, chutney, and 2 to 3 shrimp. Then spread the toasts on a baking pan.
Roast in the oven for 5 to 7 minutes – the cheese should have softened and the shrimp should be cooked through.
Garnish with fresh herbs and serve.
An Indian grated mango chutney by the name of ‘Chundo’ is perfect for this recipe. Most brands are good like Deep, Nirav or Pathak.
Replace cream cheese with chevre or another melting cheese.
Other breads will work also — remember to pre-toast it so it does not get soggy while making the shrimp toast.
December 02, 2022
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