Posted by Sue Freeman Toasted Shrimp Appetizers Source: Dolores Austin, of Park Ridge, Illinois INGREDIENTS FOR 2 SERVINGS: 1 clove garlic, peeled 2 green onions, cut into 1-inch pieces 1-1/2 teaspoons cornstarch 1-1/2 teaspoons dry cocktail sherry 1 egg white 1/2 pound medium-size fresh unpeeled shrimp 1/2 cup canned water chestnuts 24 slices party-style rye bread 1/4 cup commercial sweet and sour sauce INSTRUCTIONS: Preheat oven to 375. Peel and devein shrimp, and set aside. Position knife blade in food processor bowl. With processor running, drop garlic through food chute, and process until minced. Add green onions, and process until chopped. Add cornstarch, sherry, and egg white; process until well blended. Add shrimp and water chestnuts, and pulse until finely chopped. Spread about 1 tablespoon shrimp mixture over each bread slice. Place on a baking sheet. Bake for 10 minutes or until shrimp mixture is done. Serve warm with sweet and sour sauce. Yield: 2 dozen appetizers (serving size: 1 appetizer and 1/2 teaspoon sauce).
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