Video recipe of the week: Cajun Shrimp Toast
Cajun Shrimp Toast
Makes 24 hors d’oeuvres/canapes
1 French baguette
3 ounces butter, melted
16 ounces pimiento cheese
1 cup Cajun spice
1 cup sugar
24 large shrimp, peeled and deveined, tails off
3 tablespoons vegetable oil, divided use
24 celery leaves
Slice baguette into 24 slices each 1/4 inch thick. Brush with melted butter. Broil on buttered side until golden brown. Turn each slice over and broil light brown. Remove from pan immediately.
Spread pimiento cheese onto each toasted slice and set aside.
In medium bowl, mix together Cajun spice and sugar. Mix well.
Dredge each shrimp into Cajun spice mixture.
In large saute pan over medium-high heat, working in batches, heat 1 tablespoon vegetable oil until shimmering. Add 8 shrimp and sear on each side until blackened. Remove to side dish and continue working in batches until all shrimp are cooked. Do not overcook.
Place one shrimp on top of each pimiento cheese toast and garnish with celery leaf. Serve immediately.
Chef Robert Carter of Carter’s Kitchen has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.