We’ve been featuring toasts lately, and there will be more to come in the future. I like them because I eat a lot of salads and beans. I mean a lot. But as much as I enjoy a good salad, sometimes the palate and the eye wants something different. Like chicken and pineapple toasts, or goat cheese with tomato jam. They’re my treat, a meaty dessert…or at the very least a change from my usual bowl of salad. Today we’re going to make shrimp and herb mayonnaise on toast, also known as tosta de gambas.
The herbed mayonnaise is dead simple to make. Throw a one or two cloves of garlic and a handful of parsley into a food processor and whirl until finely chopped. I have a stick blender with a small bowl and it works great for things like this. Then combine with anywhere from a half cup to a cup of mayonnaise. It’s delicious as a spread or a dip and makes a nice base for salad dressing when combined with some vinegar or lemon juice.
For the shrimp, use the large (30 or so per pound) shrimp. For two people you’ll want a half pound or so. Figure three shrimp per toast. Save yourself some effort and buy the already cooked and peeled shrimp. Thaw them under cold water as needed.
Now, toast some bread, slather on the herbed mayo and top with a couple shrimp. Heaven on a piece of toast!
- ½ pound or so large shrimp, peeled, deveined and cooked (figure three shrimp per toast)
- 6 slices of baguette or similar bread, about an inch thick (figure two or three toasts per person)
- olive oil for the bread, if toasting on a grill
- 1 - 2 cloves garlic, peeled
- handful of parsley, leave and stems
- ½ to 1 cup mayonnaise
- salt and pepper to taste
- lemon for garnish and to squeeze over top if desired
- Prepare the garlic mayonnaise by whirling the garlic cloves along with the parsley in a food processor until finely chopped. Add to the mayonnaise. Season to taste with salt and pepper.
- Toast the bread by spraying with olive oil spray and cooking in a grill pan. A conventional toaster may also be used.
- Warm the shrimp. I used the grill pan after I finished with the toast.
- Generously spread the herb mayonnaise on the toast and top with three shrimp.
- Arrange on a tray and garnish with chopped parsley and sliced lemon as desired.
These are delicious by themselves or as part of a buffet, but my favorite way to serve them lately has been alongside a nice salad. They’re tostas after all. Sort of an open faced sandwich.