Recipes: Appetizers: Spicy Shrimp Toast

Produced by Jennifer Frazier, Culinary Thymes magazine
A healthy alternative to the traditional fried version of this appetizer.

8 slices Pepperidge Farm "very thin" white bread
1 lb. cooked shrimp
1 Tblsp fresh ginger, minced
1 tsp salt
1 Tblsp Chinese rice wine or dry sherry
1 tsp Chinese chili sauce
¼ cup green onions, thinly sliced
¼ cup cilantro, chopped
cooking oil
cilantro leaves for garnish

Preheat oven to 325 degrees F.

Using a 1-inch cookie cutter, cut at least 4 circles out of each slice of bread. Brush with oil and toast in oven until crisp, aobut 5 to 7 minutes.

In a food processor, puree the shrimp, ginger, salt, rice wine and chili sauce until smooth. Fold in the green onions and cilantro.

Spread each toast round with the shrimp paste and garnish each one with a cilantro leaf.

Wine Skinny Match: Try an aromatic Viognier with these tasty nibbles!

Wine Skinny Cooks June 2003