Label
All
0
Clear all filters

Shrimp Toasts with Water Chestnuts

Rate this recipe

Preparation info
  • Makes

    12

    toasts
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

The popularity of shrimp toasts peaked in the ’60s and has since largely faded into oblivion. But I love these crisp triangles of white toast topped with the sweet, savory spread, rich with shrimp and crunchy with water chestnuts. When beautifully browned, it’s irresistible. And the addition of butter to my version certainly doesn’t hurt. To me, this is Chinese-American food at its best.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title