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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Baked Shrimp Toast

Always use freshly grated parmesan cheese. Never use that powdery stuff that comes in a can. Use pepper-jelly dipping sauce, plum sauce, or muscadine sauce with this recipe.


1 1 /2 cups small shrimp, (approximately 10 ounces)

1 quart water

1 tsp crab boil

1 tsp salt

8 ounce package cream cheese

1 Tbsp finely minced onion

1 /2 cup mayonnaise

1 /4 cup sour cream

1 /2 tsp minced garlic

1 /4 cup freshly grated parmesan cheese

1 tsp creole mustard

2 Tbsp finely chopped green onions

1 tsp hot sauce

1 /4 tsp old bay seasoning

1 /8  tsp cayenne pepper

1 small loaf French bread, cut into 1 1 /2 inch rounds


In a sauce pot, bring water, crab boil, and salt to a boil. Cook shrimp thoroughly, drain and cool. When shrimp has cooled, rough chop into small pieces.

Combine all remaining ingredients except French bread. Add shrimp.

Spread a thick layer of shrimp mixture onto French bread rounds. Place rounds on a baking sheet and freeze. When completely frozen, transfer to an airtight plastic bag.

To cook: Preheat oven to 350. Remove from freezer. Place on baking sheet and cook 15 minutes.

Makes 25-30 toasts.

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