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Appetizers, Recipes, Seafood, Shrimp

Stuffed Shrimp Toast

Happy New Year everyone!!!  2014 was nothing short of fantastic…so much so, that I didn’t have many free moments to update the blog.  You’ll be happy to know that I’ve committed to doing so on a much more regular basis in 2015.  I hope everyone is recovering nicely from their New Year’s Eve festivities, and haven’t been too unrealistic, as it pertains to New Year’s resolutions (I haven’t made any, and I’m totally confident in my ability to see that through to the end of the year).

New Year’s Day brings a number of culinary traditions: Black eyed peas for luck, collard greens for money, cornbread for gold…I”m sure there are at least 18 more foods that promise health, wealth, and prosperity for the coming year.  The only issues for me are that, I hate black eyed peas; I’ve been eating collard greens to the point of almost TURNING green, between Thanksgiving and Christmas; and I’m going to the beach in a few weeks, so cornbread isn’t exactly going to contribute to my aspirations of a svelte physique in the near future.  However, there was no way that I’d let the day go by without making something special.  So, I settled on Red Beans and Rice (the universe should honor any kind of bean in exchange for good luck, right?), Seafood Chowder (because I was watching an episode of Barefoot Contessa last week and it looked amazing), and Stuffed Shrimp Toast (because I caught the buy 2 get 3 free sale on shrimp at Harris Teeter a few weeks ago, AND because…nevermind, you’ll see why).

I love cheese and all manner of dairy; except, I’ll never drink a glass of milk…go figure.  I’m also something like a rebel, so when I came up with the idea of a cheesy shrimp toast, a little voice in my head started to talk about how dairy and seafood don’t go together; and then I decided I was gonna go completely insane and add cheese, sour cream, AND mayo…I told you I’m a rebel.

This is super simple and delicious.  I’m pretty sure it would work well with crawfish or crabmeat, as well.  I’m a huge fan of dipping sauces, and I’d go for a simple marinara with this one.  Now onto the good stuff…

This recipe makes four pieces of Shrimp Toast, and you’ll probably cut each of those in half when serving.  I’m always leery of quoting number of servings with something so delicious because under the right circumstances, this could be a serving for one.  Let’s be a little less greedy and say one recipe serves four…and away we go…


1/2 lb Large Shrimp (cleaned…you know what this means) rough chopped

1 tablespoon Vegetable Oil

1/4 cup yellow onion, diced

1/4 cup green onion, green parts, no white

2 tablespoons fresh parsely, minced

2 garlic cloves, minced

1/2 teaspoon fresh group black pepper

1/2 teaspoon creole seasoning

1/2 teaspoon dry mustard

1/2 teaspoon onion powder

3 tablespoons sour cream

1 1/2 tablespoons mayonnaise

1 cup shredded sharp cheddar cheese

1 French Baguette (preferably whole grain)

  • Stuffed Shrimp ToastPreheat oven to 375 degrees.
  • Heat saute’ pan over medium heat and add oil.
  • Once oil is hot, add yellow onion, green onion, parsley and garlic.  Cook for three minutes, stirring occasionally.
  • Add shrimp and seasonings and cook until shrimp is done.
  • Turn off heat.
  • Add sour cream, mayonnaise and cheese to shrimp mixture, and mix well.
  • Cut baguette in half lengthwise and crosswise and hollow out each piece in the middle. (don’t go overboard, there should be about a half inch wide “river” running down the middle of the bread)
  • Place bread on a non-stick cookie sheet and divide the shrimp mixture between each piece.
  • Place in preheated oven and cook for 15 minutes.
  • Turn oven to broil and finish when bread is bubbly and golden brown. (don’t walk away from the bread…don’t do “something else”, you will inevitably burn it)
  • Serve hot with marinara dipping sauce.

About Chef Myra

I'm an awesome chef who creates, finds, and eats amazing food...then blogs about it.


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Every year, Z becomes extra introspective around his birthday.  He sort of goes on a spiritual fast and becomes very quiet and what I used to think was, withdrawn.  As we have continued to grow, I’ve watched in awe as he takes stock of the previous year and makes plans for the year ahead, and always highlights that for which he is most grateful.  Keeping with the theme of the past week, I’m highlighting my greatest blessings, and he’s at the top of the list.  I’m grateful for your life @thebeardedmensch.  I’m grateful for our life together, and I’m grateful for everything we’re blessed to share.  I love you more than bacon. ‘nuff said.  Happy Birthday Baby 😘 Quasi-vacay mode for the Mr.’s birthday.  I’d far prefer working from the beach than the subzero temps in DC right now.  Not to mention my favorite pastime...canoodling with my boo... #wellbeback #zday2018 #thismightbetheonlypic We’re a week away from the actual day, but we always celebrate early with friends and family before we skip town for our annual tradition.  Can you believe this is the fourth birthday party I’ve thrown for you @thebeardedmensch? “Small, intimate, #pizza, #tacos, #beer.” Your wish is my command 😘 when I asked what kind of birthday cake he wanted, he said he wanted an ice cream cake...#rockyroad to be specific.  Nobody sells that.  So, I hit up Pinterest for inspiration on construction and set out to make #cashewmilk #rockyroadicecream because #nondairy is a must 💨💨💨 I made the #carvel crunchies out of Oreos and #magicshell ice cream topping and decided on #pralinesandcream for the top layer.  I might do a video with all of the steps, but long story short, I “iced it” with cool whip and piled the top high with all of the ingredients.  It was bomb.  We had a blast. I like to take an inside/out approach to warmth.  Roasted curried vegetable soup for #lunch. Pulled this together in between calls and gusts of wind howling by the windows.  #mymycooks #roastedcurry #vegetablesoup #curriedvegetables #mymycooks
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