Shrimp Toasts
Pan Tostada con CamaronesMexican cooks use bread as a base for appetizers, in much the same way as it is used for tapas in Spain. Here, Mexican rolls or a French baguette loaf are sliced and topped with avocado butter and shrimp for a quick appetizer.
Ingrediënten
Makes about 20 appetizers
- Avocado Butter recipe doubled
- ½ pound 14 to 16 small cooked shrimp
- Salt to taste
- 1 long French baguette cut into about 20 slices or about 4 oval Mexican sandwich rolls (bolillos), sliced
- 2 to 3 tablespoons unsalted butter at room temperature
Instructies
- Prepare the double quantity of avocado butter.
- Then, drain the shrimp and pat dry with paper towels.
- Chop coarsely.
- Set aside.
- In a large bowl, mix the avocado butter with the shrimp.
- Season with salt, if desired.
- Set aside.
- Preheat the broiler.
- Lightly butter the bread and put the slices on a baking sheet and toast lightly.
- Mound about 1 heaped tablespoon of the avocado and shrimp mixture on each bread slice.
- Serve at once.
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