Rustic Shrimp Toasts

Name: Rustic Shrimp Toasts
Yield: Makes 8
Ingredients: 1 lb. large shrimp, peeled, deveined, rinsed, patted dry, halved lengthwise; 4 scallions, cut into 1" pieces; 3 Tbsp. drained capers; 1 tsp. crushed red pepper flakes; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ½ cup plus 2 Tbsp. store-bought or homemade aioli; 4 half-inch-thick slices country-style bread; 2 Tbsp. extra-virgin olive oil; ⅓ cup coarsely chopped parsley leaves; 2 lemons, cut into wedges

By Christian Reynoso

January 18, 2021

Photograph by Emma Fishman, food styling by D’mytrek Brown

This version of shrimp toast is inspired by my time at Zuni Café, where I made late-night snacks using unsold shrimp and leftover bread that practically begged me to toss them with aioli and whatever else I could squirrel away. They’re equally great as an appetizer or as a main dish.

Some practical stuff: Don’t skimp on the lemon here. Juice these babies up! The tart juice is necessary to cut all the richness. Watch these toasts carefully while they broil; they can go from perfectly cooked to too crisp in a snap. Also, try making your own aioli (garlic mayonnaise) here—it really makes a difference. But, store-bought, sugar-free garlic mayonnaise will work too.

Recipe notes

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