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Cheesy Shrimp Toast

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Cheesy Shrimp Toast

with cheddar, leek and an arugula salad

Informations supplémentaires
30 min. | 574 kcal | easy | Express | Printable version
1. Prepare Ingredients Turn oven on to 425°F. Finely chop leek and dill, keeping them separate. Slice cucumber into half moons. Cut lemon in half. Drain and pat dry shrimp.
2. Cook Shrimp Heat 1 tbsp. oil and 1 tbsp. of butter in a medium skillet over medium. Add leek and cook for 3–4 minutes. Add shrimp and cook 2–3 minutes until pink, opaque and an internal temperature of 165°F. Season to taste with salt and pepper.
3. Prepare Shrimp Sauce Stir in flour and cook for 1 minute. Add milk and whisk to remove lumps. Add two-thirds of the cheddar and half of the dill and cook until melted in the sauce. Taste and adjust seasoning with salt and pepper.
4. Prepare Shrimp Toast Line a baking sheet with parchment paper. Place bread on baking sheet and bake 6–8 minutes or to taste. Remove from the oven and turn broiler on to 500°F. Spoon shrimp sauce over toast. Garnish with the remaining cheese. Broil in the oven for 3–4 minutes or until golden. Monitor closely to prevent burning.
5. Finish and Serve In a large bowl, combine 1 tbsp. olive oil, arugula, cucumber, and the following to taste: balsamic vinegar, salt and pepper. Divide shrimp toasts and salad onto serving plates. Garnish shrimp toasts with remaining dill and lemon juice to taste. Enjoy!
4unitMultigrain Bread
10unitWild Argentina Shrimps
100gOld Cheddar
0.5unitLeek(s)
1unitDill
2unitLebanese Cucumber(s)
200mlMilk 2%
10gAll-Purpose Flour
40gArugula
0.5unitLemon
10mlBalsamic Vinegar
What you need pan, sheet pan, bowl
574 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 52g
17%
fat 22g
34%
cholesterol 216mg
72%
fiber 4g
16%
protein 41g
saturated 12g
60%
sodium 1461mg
61%
sugar 14g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg