“I’ve been making this dish at home for a long time,” says Keith Froggett, Scaramouche’s noted chef. “People love them — including the cook!”
At this time of year, when folks are casually popping by for impromptu catch-ups, it’s always a good idea to have a wee something on the back burner. Froggett’s shrimp toast will delight peckish visitors in under 20 minutes. The trickiest bit about the recipe, he notes, is peeling and deveining the shrimp. Once that’s done and the mixture is on the bread, it’s all about keeping the oil at the right temperature. The toasts can be done in batches — you don’t want them sitting around getting cold.
“You don’t have to be in the kitchen the whole time — though everyone’s always piling into the kitchen anyway!” Froggett says. “I like serving them before dinner with drinks. They’re great with sparkling wine or a well-chilled Riesling.”
