Homemade Cookie Butter
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 pound raw shrimp, peeled and deveined 1 egg pinch of salt 1 tablespoon chives, roughly chopped 1 tablespoon fresh ginger, skin removed and roughly chopped 5 slices of white bread, crusts removed, cut into 4 triangles 1 cup plain bread crumbs oil for frying Instructions Pulse shrimp, egg, ginger and salt in food processor until mostly smooth though some lumps in the shrimp mousse is fine. Add in chives and pulse again, until the chives are incorporated. Evenly spread shrimp mousse on top of each triangle, about 2 tablespoons per triangle. Add oil to a large skillet, about 1 inch deep. Bring oil to a medium-high heat. Dip shrimp mousse side of toast into breadcrumbs, so that it covers the shrimp mousse. Place, shrimp side down, into the hot oil. When the bottoms turns golden, carefully turn it over and fry until toast side is also golden, about 1 minute per side. You can cook a few at a time. Place on a paper tile-lined plate while you fry the rest of the shrimp toasts. Season lightly with kosher salt. Serve immediately. We served ours with sweet and sour sauce for dipping. By kelly @ live love pasta



Log in or Register to write a comment.