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Shrimp Butter Toasts

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Shrimp Butter Toasts

Shrimp Butter Toasts

amanda

Equipment

  • Non-stick Skillet

  • Digital Kitchen Scale

  • Chef's Knife

  • Spatula (Silicone or Rubber)

  • Bread Slicer (Manual/Electric)

  • Butter Spreader or Melon Baller

  • Parchment Paper Sheets

  • Mixing Bowls (Glass or Stainless Steel)

  • Cutting Board

  • Toaster (Toast Function)

Ingredients

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened

  • 1 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup minced onion

  • 2 1/2 teaspoons fresh lemon juice

  • 1/8 teaspoon cayenne

  • 10 slices firm white sandwich bread, crusts discarded and each slice cut to form 4 triangles

  • 3 tablespoons unsalted butter, melted

  • Garnish: whole cooked shrimp

Instructions

1

Instruction 1

Heat 2 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shrimp with salt and black pepper, stirring, until just cooked through, 1 1/2 to 2 minutes. Transfer shrimp with a slotted spoon to a food processor, reserving skillet (do not clean).
2

Instruction 2

Cook onion in 1 tablespoon butter in skillet over moderately low heat, stirring occasionally, until softened, 2 to 3 minutes. Scrape onions into processor and cool mixture to room temperature, about 15 minutes. Add lemon juice, cayenne, and remaining 9 tablespoons butter and pulse until shrimp are finely chopped. Pack shrimp butter into a 2-cup ramekin or serving bowl and chill, its surface covered with plastic wrap, at least 6 hours (to allow flavors to develop). Bring to room temperature 45 minutes before serving.
3

Instruction 3

Put oven rack in upper third of oven and preheat oven to 400°F.
4

Instruction 4

Brush 1 side of bread triangles lightly with melted butter and toast, buttered sides up, in a large shallow baking pan until golden around edges, 6 to 8 minutes. Transfer to a rack to cool. Serve toast points with shrimp butter.
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