After-Easter Shrimp Toasts
After-Easter Shrimp Toasts - Phase II
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This was sent by SBD in their daily newsletter:
AFTER-EASTER SHRIMP TOASTS
12 slices multigrain bread, crusts removed
1/4 cup reduced-fat mayonnaise
1/2 teaspoon garlic salt
1/8 teaspoon ground ginger
1/2 cup chopped green onions with tops
1/2 cup chopped celery
1/2 cup sliced water chestnuts
4 hard-boiled eggs, chopped
1 (5-ounce) package frozen cooked shrimp, thawed and drained, or 5 ounces canned shrimp, drained
Radish slices, optional garnish
Thinly sliced green onion tops, optional garnish
Cut each bread slice in half diagonally. Broil 6-inches from heat until lightly toasted, about 1 to 2 minutes. Set aside.
Place mayonnaise, garlic salt, ginger, onions, celery, water chestnuts and eggs in blender or food processor container. Cover. Blend at medium speed or process, scraping down sides occasionally, until vegetables are finely chopped and mixture is well blended. Stir in shrimp.
Spread shrimp mixture evenly onto reserved toast. Bake in preheated 425 F oven until warmed through, about 5 to 10 minutes. Garnish with additional shrimp, radish slices and green onion tops, if desired. Makes 6 to 8 servings. Recipe doubles well.
Recipe Source: The American Egg Board
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Jennie
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