Shrimp toasts are fresh chopped shrimp, onion, celery, and garlic, all nested in a luscious sauce made from cream cheese, Parmesan, and Fontina cheese with just a hint of Cajun spice. They are fabulous for entertaining, and I love to serve these bite-sized goodies with Mini Quiche and Toasted Ravioli.
Shrimp Toast with a Twist
With the right recipes, entertaining can be pretty fun and rewarding. Honestly, who doesn’t love people bragging about what a great cook they are? These shrimp toasts are a take-off on the Chinese Fried Shrimp Toast; they are baked and have a Cajun twist. They are flavor-packed and effortless to make. My friends and family love this dish.
How To Make Shrimp Toast
Start by toasting the French baguette slices under the broiler on low for 3-5 minutes on each side or until lightly browned. Now grab a skillet and heat just a little olive oil over medium heat. Add the shrimp, onion, and celery while stirring frequently. After 1 minute, add the garlic, pepper, and Cajun seasoning while stirring constantly.
Turn the heat as low as it will go and add the cream cheese, Parmesan, and Fontina cheese. Stir until the cheese is blended and almost fully melted. Now, top the toasted baguette slices evenly with the shrimp mixture. Season with kosher salt and fresh ground black pepper to taste. Sprinkle with crushed red pepper and place in the oven for about 10 minutes or until golden brown and bubbly. Sprinkle with scallions or fresh chopped cilantro. For best results, serve immediately.
Preparation Tips
- Broilers are very unpredictable, so if at all possible, broil it on low. Use my cooking times only as a reference, and frequently check on the baguette slices.
- If possible, buy good-quality wild-caught shrimp. You can purchase either fresh or frozen. However, if frozen, plan ahead by thawing in the refrigerator or in a plastic seal bag dunked in very cold water.
- To peel the shrimp, pull on the legs, and the shell will begin to peel away. Now, take a small pairing knife and make a shallow cut down the center of the shrimp and back to the top edge of where the tail was. To remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will rinse out easily.
- This recipe moves quickly, and you must keep up so the shrimp are not overcooked. Therefore, have everything close by, including the seasonings, cubed cream cheese, and shaved Fontina and Parmesan cheese.
- If you can not find shaved Fontina and Parmesan, shave what you need off a block with a vegetable peeler.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on a baking sheet loosely covered with aluminum foil at 325 degrees for 5-7 minutes or until warm or in an air fryer at 350 degrees for 1-2 minutes.
More Appetizers to Love
Baked Shrimp Toast
Ingredients
- 1 small french baquette cut in 1/2 inch thick slices
- 1 tablespoon olive oil
- 1 lb shrimp peeled deveined and minced
- ½ small onion finely chopped
- 1 stalk celery finely chopped
- 3 cloves garlic minced
- ¼-½ teaspoon Cajun seasoning
- ¼ teaspoon fresh cracked black pepper
- 4 ounces cream cheese cut in small cubes
- ¼ cup shaved Parmesan cheese
- ¼ cup shaved Fontina cheese
- kosher salt and fresh ground black pepper
- ¼ teaspoon crushed red pepper
- 1 green onion thinly sliced
Instructions
- Turn the broiler on low. Put bread slices on a baking sheet in a single layer. Place under the broiler for 3-5 minutes or until lightly browned. Turn slices over and put them back under the broiler to lightly brown the other side.
- Heat olive oil in a skillet over medium heat. Add shrimp, onion, and celery. Cook for 1 minute, stirring frequently. Add the garlic and sprinkle the skillet with the Cajun seasoning and black pepper. Cook for 1 minute, stirring constantly. Reduce heat to very low. Add cream cheese, Parmesan, and Fontina. Stir until the cheese is blended and almost fully melted. Season with kosher salt and fresh ground black pepper
- Top the toasted baguette crusts evenly with the shrimp mixture. Sprinkle with crushed red pepper and place in a 400-degree oven for 10 minutes or until lightly browned and bubbly. Sprinkle with green onions. Serve immediately.
Notes
- Broilers are very unpredictable, so if at all possible, broil it on low. Use my cooking times only as a reference, and frequently check on the baguette slices.
- If possible, buy good-quality wild-caught shrimp. You can purchase either fresh or frozen. However, if frozen, plan ahead by thawing in the refrigerator or in a plastic seal bag dunked in very cold water.
- To peel the shrimp, pull on the legs, and the shell will begin to peel away. Now, take a small pairing knife and make a shallow cut down the center of the shrimp and back to the top edge of where the tail was. To remove the black intestine, run the cool water over the back of the shrimp and rub so the vein will rinse out easily.
- This recipe moves quickly, and you must keep up so the shrimp are not overcooked. Therefore, have everything close by, including the seasonings, cubed cream cheese, and shaved Fontina and Parmesan cheese.
- If you can not find shaved Fontina and Parmesan, shave what you need off a block with a vegetable peeler.
Nutrition
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Tawnie Kroll
We are so happy to have found this recipe. We make it all the time now and everyone LOVES it. Such a great appetizer!
Jo
Thanks for sharing! It’s a really great toast recipe!! ❤
rika
These shrimp toast looks so good! I love shrimp, can’t wait to make this for snack time.
Genevieve
This looks like a delicious appetizer! Great for movie nights!
Anjali
Yum! What a fun and easy appetizer!! I feel like my whole family would love these!
Cheryl Chapman
thank you for your recipes
Nicole
Can I make the mixture ahead of time, store it the fridge, top and broil the toast right before the party?
Tessa
Nicole – Did you try this? I am interested in making it ahead too.
Nicole Da Silva
Hi Tessa, I did try it (I am sure this is way too late), but it came out AMAZING. I will always make that part ahead and just top the toast with the par cooked mixture.
Betty
Nicole can you make a natch ahead & refrigerate?
Can you also make a batch & freeze.
Kristyn
I have never tried this, but it looks so good!! I am exited to make it! Love all the flavors!
Matt Taylor
Two things I love are shrimp and toast! This is so easy to make and amazing!
Cyd
I LOVE shrimp and this shrimp toast is such a good appetizer. I love serving it for neighbors when we gather for weekend happy hours!
M
I cook the shrimp in the shell then peel before adding the cheese. Yes it’s messier, but cooked shrimp are easier to peel. The shells add so much flavor, and they also protect the shrimp from getting over cooked and rubbery.
Beth Pierce
Thanks for the tip.
Patricia
These look like fun little treats! I love the Cajun seasoning that you included! Great for parties or get togethers!
Tiffany La Forge-Grau
These are such a delicious idea! Shrimp is so easy to cook and makes for some awesome appetizers.
Demeter
I know this will be a hit at tonight’s party! Such a great appetizer to add to the line up, thanks!
Sara Welch
What a delicious appetizer! Definitely going to be a hit for New Year’s Eve; looks too good to pass up!
Meghan
Shrimp toast is such a fun recipe – really good for NYE too!