Megan (and Mark’s) Shrimp Toast with Lemony Swiss Chard


This is a delicious, easy weeknight dinner for shrimp lovers. Our food friend Megan turned us on to this Mark Bittman recipe, and threw in a Bittman recipe book so we could make it ourselves. Love that Megan (and Mark).

Golden Shrimp Toasts
Golden Shrimp Toasts

Preheat the oven to 475. Slice your seeded baguette in half and put the two sides face up in the oven while you make the shrimp topping. In a food processor, whirl shrimp, some butter, scallions, soy sauce, a few drops of sesame oil, and a pinch of salt and sugar. Make it into a chunky paste, and then smear it over the bread (that you pulled out of the oven, obviously). Put it back in the oven (sprinkle with sesame seeds if you have some) and bake it until the shrimp paste is pink and cooked through.

We made this with swiss chard, sauteed up with some garlic, a few squeezes of lemon, and some olive oil. Add some pine nuts in the middle of the sauteeing, if you’d like.

Sauteeing the Swiss Chard
Sauteeing the Swiss Chard

Dinner!

Shrimp Toasts with Lemony Swiss Chard
Shrimp Toasts with Lemony Swiss Chard

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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