Shrimp Toast with Green Cocktail Sauce and White Bean Hummus
This Shrimp Toast features a toasted slice piled high with plump, juicy shrimp, dollops of tomatillo cocktail sauce and shaved cucumber and radish served over a swipe of velvety white bean hummus.
Equipment
- Food Processor
- Cast iron skillet
- Large baking sheet
Ingredients
Green Cocktail Sauce
- 454g (1lb) fresh tomatillos
- 5-6 serrano peppers
- ½ red onion coarsely chopped
- 2 cloves garlic peeled
- ⅓ cup honey
- ¼ cup white vinegar
- 2 tbsp prepared horseradish heaping
- 1 tbsp Worchestershire sauce
- ½ tsp kosher salt
- 1 lime juiced
- ¼ cup fresh mint finely chopped
White Bean Hummus
- 1 (340ml, 19 fl oz.) can white kidney beans drained and rinsed
- 1 clove garlic peeled
- ¼ cup tahini
- ½ tsp kosher salt
- 1 lemon juiced
- 1 tsp sesame oil
Garlic Lime Shrimp
- ¼ cup + 2 tbsp olive oil divided
- 1 lime juiced
- 1 clove garlic minced
- ½ tsp kosher salt
- 454g (1 lb) raw shell-on shrimp ** thawed, peeled
- ½ red onion sliced
To Assemble
- 8 slices good-quality bread toasted
- ¼ cucumber sliced thin on a mandolin
- 2-4 radishes sliced thin on a mandolin
- fresh ground pepper
Instructions
For the Green Cocktail Sauce
- Place the tomatillos in a large bowl of warm water. Let soak for 10 minutes.
- Remove the husks and cut a small X on the bottom of each tomatillo. Arrange the tomatillos on a large baking sheet with the Xs facing up. Place the peppers on the sheet as well. Place the baking sheet under the broiler and broil until the veg has blistered. This should take about 10 minutes.
- Remove the stems from the hot peppers and place them in a large food processor. Using the Xs as a starting point, peel the skin off of the tomatillos and place them in the food processor as well. Add the onion and the garlic and blizt until smooth.
- Pour the mixture into a small saucepan and stir in the honey, vinegar, horseradish, Worchestershire sauce, and salt. Bring the mixture to a boil and reduce to a simmer. Let cook until reduced by half. This should take about 30 minutes.
- Take the sauce off of the heat and stir in the lime juice. Pour the sauce into a bowl and let cool. When the sauce reaches room temperature, stir in the mint. Transfer the sauce to the fridge and chill until ready to serve. The sauce will keep in the fridge for up to a week.
For the Hummus
- Place the beans, garlic, tahini, and salt in a large food processor. Turn the food processor on and stream in the lemon juice. Continue to blitz until a smooth, spreadable dip forms. Transfer the hummus to a bowl and drizzle with sesame oil. Refridgerate until ready to serve. The hummus will keep for a week in the fridge.
For the Shrimp
- In a large bowl, whisk to combine a 1/4 cup of the olive oil, lime juice, garlic, and salt. Add the shrimp and red onion and toss to coat. Cover and let marinade for 20 minutes.
- Heat the remaining olive oil in a large skillet. Add the shrimp mixture and cook until the shrimp turns pink and the onions are just translucent. Transfer the shrimp to a bowl and set aside.***
To Assemble
- Slather the pieces of toast generously with hummus. Top with the shrimp and onions, cucumber slices, and radish slices. Finish with dollops of green cocktail sauce and fresh ground pepper. Serve immediately.
Notes
** I prefer to buy my shrimp with the shell on, so I can peel and reserve them for seafood stock. If that doesn't interest you, feel free to use already peeled shrimp.
*** You can either put the shrimp on your toast hot or cold. I cooked my shrimp the day before and put them on my toast chilled. But I imagine they would be equally good warm.