These toasted shrimp sandwiches live up to the warm, comforting promise of their name.

Shrimp Toast

1/2 cup dry white wine
1 pound raw medium shrimp, shells on
2 egg whites, graded large
1 egg yolk, graded large
1 tablespoon fresh ginger, peeled and grated
2 tablespoons fresh thyme, minced or 1 tablespoon crumbled dried thyme
salt and freshly ground black pepper
12 slices firm white bread, crusts removed
1/4 cup sesame seeds
1 tablespoon extra virgin olive oil
Chopped fresh parsley for garnish

1. Bring the wine plus 1 cup of water to a boil in a medium saucepan. Add the shrimp and boil until they turn bright pink, about 3 minutes. Remove from the heat. Leave the shrimp to cool in the cooking liquid.
2. When cool enough to handle, peel the shrimp. Place the shrimp in the work bowl of a food processor, along with the egg yolk. Process in short pulses until chunky, about 4 pulses. Transfer to a mixing bowl and stir in the ginger and thyme. Season with salt and pepper.
3. Heat oven to 400°F (205°C).
4. Using a biscuit cutter 3-inches in diameter, cut 2 rounds out of each slice of bread.
5. Spread 12 of the circles with the shrimp mixture. Top with the remaining rounds, making 12 sandwiches.
6. Put the egg whites in a wide, shallow bowl and blend with a fork.
7. Put the sesame seeds in another.
8. Dip each sandwich in the egg white, then in the seeds. Place on a nonstick baking sheet. Brush each sandwich lightly with olive oil. Bake until lightly browned, about 10 minutes.
9. Transfer to a serving dish and sprinkle the entire dish lightly with chopped parsley. Pass the shrimp toast while still warm.

Makes about 18 sandwiches.