Pan-Seared Shrimp Toast with Tomato, Lime & Kimchi Mayo
Move over avocado toast. There’s a new, and just as pretty, app that’s sure to be as pleasing to the eye as it is to the palate. You can enjoy shrimp toast anytime, whether it’s just for yourself for lunch or as an app for dinner guests.
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 5minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 5minutes |
- Shrimp
- 12 each jumbo shrimp (Try ASC-certified President’s Choice farmed jumbo pacific white shrimp.)
- 1 tbsp butter
- 1 tsp sea salt
- 1 tbsp lime juice
- Toast
- 1 loaf bread (Choose your favourite bead. Mine is baguette.)
- 1 clove garlic
- As desired olive oil
- Oven Roasted Tomato, Lime & Kimchi Mayo
- 1 cup mayonnaise
- 1/4 cup kimchi drained
- 1 each lime juice and zest
- 1/4 tsp sea salt
- 2 tbsp tomato paste
- 1/2 tsp siracha optional
- As desired chives or scallions (Or any other herb you would like.)
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Ingredients
Servings: servings
Units:
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- In a medium-large sized fry/sauté pan, over medium-high heat, add the canola oil, add the prawns and pan sear until cooked through, approximately 2 to 3 minutes total. Add 1 tbsp whole butter, squeeze 1 tbsp lime juice in the pan to finish the cooking and flavor the shrimp.
- Cut the loaf of bread into ½ slices, rub each slice with a clove of garlic and brush the bread with olive oil. Once brushed, toast the bread in a pre-heated 325-degree oven until light golden brown.
- In a blender, puree mayo ingredients together, place in an airtight container and set aside. This will last for a week.
- To assemble the shrimp toast, spread 1 tbsp of the kimchi mayo on each piece of toast. Place 2 shrimp on top and garnish with 1 tsp of chopped herbs (chives or scallions) and zest some lime on top.
Nutrients per serving: 854 calories, 20 g protein, 53 g fat (9.6 g saturated fat), 78 g carbohydrates, 3.8 g fibre, 2,115 mg sodium.
Whether cooking for six or six hundred in his role as Ocean Wise Executive Chef at the Vancouver Aquarium, Chef Ned Bell's cooking philosophy is globally inspired and locally created. Since founding Chefs for Oceans in early 2014, Ned has biked 8,700 km across Canada and hosted dozens of events featuring some of the best chefs in the country to raise awareness for sustainable seafood and healthy lakes, oceans and rivers. Ned is also a member of the Loblaw Food Council, and his most recent work involved collaborating and contributing to the Loblaw 2017 Canadian Food Trends.
