Shrimp Toast

ingredients

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

instructions

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. 

notes & variations

• 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.

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