SHRIMP TOAST RECIPE RECIPES

Steps:

• Finely chop tender sprigs from ¼ small bunch dill to yield ¼ cup.; place in a large bowl. Set some larger sprigs aside for serving.
• Finely chop ¼ medium red onion (you should have about 3 Tbsp.) and add to bowl with dill.
• Thoroughly pat dry one 12-oz. bag frozen cooked small shrimp, thawed, with a kitchen towel or paper towels. Coarsely chop half of the shrimp. Place all shrimp in bowl with onion and dill.
• Using a Microplane, finely grate zest of 1 lemon into bowl, then cut lemon in half and squeeze juice of one half through your hand or a fine-mesh sieve into a small bowl; you should have 1 Tbsp. Add lemon juice to bowl with shrimp and mix gently with a rubber spatula to combine. Cut remaining lemon half into 4 wedges and set aside for serving.
• Add 3 Tbsp. mayonnaise, 2 Tbsp. crème fraîche, and ¼ tsp. kosher salt to shrimp; mix gently to coat. Season with freshly ground black pepper and more salt if needed. Cover with plastic wrap or transfer to an airtight container and cover. Chill at least 30 minutes and up to 1 hour.
• When ready to serve toast, melt 2 Tbsp. unsalted butter in a large skillet over medium-low heat. As soon as butter is sizzling, arrange 4 slices white bread in pan and cook, turning a few times to allow both sides to absorb some butter, until golden brown, about 4 minutes.
• Transfer toast to plates and top with shrimp salad. Spoon 1 tsp. bleak fish or whitefish roe (if using) over each toast and top with reserved dill leaves. Serve with reserved lemon wedges for squeezing over.

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.