EMERIL'S SHRIMP TOAST

FOR THE SHRIMP MIXTURE:
1/2 pound medium shrimp, peeled, deveined
1 large egg white
2 tablespoons chopped yellow onion
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 teaspoon plus 2 tablespoons sesame oil, divided use
FOR THE SHRIMP TOAST:
16 slices white bread, crusts removed
2 large egg yolks
1/4 cup water
6 tablespoons vegetable oil
Fresh parsley (for garnish)

Place the shrimp, egg white, onion, cilantro, salt, pepper and 1/2 teaspoon sesame oil in a food processor. Pulse 2 or 3 times to finely chop (do not puree).

Spread shrimp mixture on 8 bread slices. Top with remaining slices; set aside.

Whisk the egg yolks, remaining 2 tablespoons sesame oil and water in a bowl until blended; set aside.

Heat 3 tablespoons vegetable oil in a heavy large nonstick skillet over medium-high heat.

Dip 4 of the sandwiches into the egg mixture, coating them evenly on both sides. Add to skillet. Fry until golden brown, about 4 minutes on each side. Remove from skillet. Repeat with remaining 3 tablespoons oil, sandwiches and egg mixture.

TO SERVE:
Slice each sandwich into 4 triangles. Arrange on plates and sprinkle with parsley.

Makes 32 pieces
Source: Emeril Lagasse

Category:  Appetizers and Snacks
Msg Link:  http://www.recipelink.com/msgid/1110739