GRIND IT. SPREAD IT. FRY IT. How to make shrimp toast

Shrimp toast. All right. It's not your avocado toast. This is shrimp toast. A whole nother way and not quite as healthy, but twice as good. Here we go. We start with great shrimp, right? When you work with seafood, you want to have great seafood. What we're going to do here is we can use a blender or Roboku for this. Actually, a Roboku blender wouldn't be good. I don't want shrimp smoothie. I want to just chop my shrimp up. So I'm going to take my beautiful shrimp and I'm going to cut it up as small as I possibly can so it blends together. Our goal here is to make this almost a paste because protein sticks to protein. So the shrimp will stick to itself. I have often used scallops to make it stick together. You can use rock shrimp. You can use any kind of shrimp you want right here. But again, we love using our good wild Mexican shrimp. So there's our paste, a touch of garlic, a touch of sugar for caramelization. Shrimp is not fishy enough. We have to sneak the funk in there, right? So a little fish sauce is the umami of all umami, all right? Now we're going to take our nice little shrimp paste with the fish sauce and we're going to spread it very nicely onto each piece of toast here. You don't want it to be too thick, but it has to be the same thickness all the way across so it cooks evenly. You don't want to have like a raw middle, you know what I'm saying? You could make this the greatest crouton in the history of croutons. Shrimp crouton, shrimp toast, barbecue shrimp, deep fried shrimp, steamed shrimp, forest gum shrimp. I love shrimp. We're going to let it cook for about a minute and a half, two minutes on that side, then flip it so we get a nice little toast on the other side of the bread and just about one minute more. This again can be a dish that's just great for one person or two people, but also a great tray pass dish. And I always love to do that. See how that shrimp just cooked so nicely. Going along with our East meets West here, we made a simple little aioli with Old Bay. We took a classic and put it in a little nice little kewpie mayonnaise. That's the Japanese mayonnaise, has a lot of funk going on. You can make an aioli or you can use whatever mayonnaise you like. So simply just whisk that together. Goes great with this. This is our single portion. Then we have some tray pass going on here. We hit it with a little bit of fene herbs right there. Make it look beautiful. A little bit of lemon zest to finish and a little sea salt. Super simple. Shrimp toast, bringing the flavors of Vietnam over to the East Coast and then flying on over here to the West Coast. Subscribe. Give me a like. Let me know what you think.