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| Shrimp on Toast ~ is great alone or when served with other party finger foods. 12 large shrimp, uncooked 1 egg 2 1/2 tbls cornstarch 1/4 tsp. salt pinch pepper (black pepper 3 slices sandwich bread (white) 1 hard-boiled egg 1 slice cooked ham 1 green onion oil for frying - about 2 cups 3 green chile, roasted, cut into quarters, drain well. (small mira sol, if New Mexico long green (such as Barker, Sandia) are used, it will only take 2 cut into 12 strips) (you may use fresh jalapeño or serrano, quartered) 1. Remove shells from shrimp, leave tails section on. Devein. (Cut down the back with a sharp knife, do not cut through) Remove vein, flatten shrimp (butterfly). Rinse and pat dry. 2. Beat egg, cornstarch, salt & pepper with a fork until blended. Add shrimp to egg mixture, toss to completely coat shrimp. 3. Remove crust (edges ) from bread. Cut each slice into quarters. Dip chile into egg mixture, coating evenly. Place chile strip on piece of toast, cover with one shrimp, cut side down, on each piece of bread. Tail and one segment of shrimp should stick up slightly, gently press shrimp & chile so it will adhere to the bread. 4. Cut hard-boiled egg and ham into 1/4 to 1/2 inch squares. Finely chop onion, place one piece of egg and ham, along with a small pinch of green onion on top of shrimp (try to keep separated, insure they stick to the shrimp). 5. Heat oil over medium heat (350 - 375 degrees F.) Fry 3 or 4 shrimp-bread pieces until golden on each side. Drain on paper towels. Serve hot or cold. Makes 12 hor d'oeurves |