Responsible Choice Shrimp Toast

All you need:

  • ½ pound salted butter
  • 1 loaf sliced white bread
  • 1 bunch green onions
  • 1 can water chestnuts
  • 1 pound Responsible Choice cooked shrimp, peeled and deveined
  • 1 tbsp creole seasoning
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 to 1½ cups sesame oil, divided
  • Toasted sesame seeds, for garnish

All you do:

  1. Preheat oven to 350 degrees. Melt butter and brush butter both sides of each slice of bread. Place on a baking sheet. Toast until golden brown; cool.
  2. Coarsely chop green onions. Drain and rinse water chestnuts. Pulse onions and water chestnuts in a food processor until chopped very fine.
  3. Place shrimp in food processor, and puree, scraping the sides of the bowl 2 or 3 times. Transfer to a bowl.
  4. Stir in creole seasoning, soy sauce, rice vinegar and 2 tablespoons sesame oil.
  5. Divide shrimp mixture evenly among the slices of toast and spread evenly on top.
  6. Heat sesame oil in a nonstick skillet over medium heat. Place the toast, shrimp side down, and cook until golden brown. If desired, slice into pieces and garnish with toasted sesame seeds.

Author: Tracy Tonning

My name is Tracy Tonning and I have been the chef at Hy-Vee’s Waterfront Iowa City store since 2011. I’ve been cooking since I was 15 years old and graduated from the Culinary Institute of America in 1983. After graduating, I worked as a chef in several large markets including Atlanta, Kansas City and New Orleans. I’ve enjoyed more than 35 years in the food service industry. I am also a founding member of Table to Table in Iowa City and Chef Chairman of the March of Dimes in Iowa City. I love to help Hy-Vee customers explore new flavors and options to take home to their friends and families.