These toasted shrimp sandwiches live up to the warm, comforting promise of their name.
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
- 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.
- 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.
- Heat oven to 400°F (205°C).
- Using a biscuit cutter 3-inches in diameter, cut 2 rounds out of each slice of bread.
- Spread 12 of the circles with the shrimp mixture. Top with the remaining rounds, making 12 sandwiches.
- Put the egg whites in a wide, shallow bowl and blend with a fork.
- Put the sesame seeds in another.
- 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.
- Transfer to a serving dish and sprinkle the entire dish lightly with chopped parsley. Pass the shrimp toast while still warm.
Makes about 18 servings.