Living in West LA, the point at which you do anything possible not to turn on the oven for dinner happens a little later than most places around the country. But it eventually happens and then we rock that overwhelmingly hot weather into October and sometimes beyond. While I hurt my brain most summer days to figure out dinner plans, grilling outside is always a good option. And so shrimp toast might just be my new favorite summer idea since there is NO oven or even stove top involved. . .
So, actually, you can make this dinner with an indoor grill pan or even just a regular pan on the stove. Yet another reason to love shrimp toast, right? So besides looking GORGEOUS, the sun-dried tomato spread situation is really what brings this whole dish together.
I love shrimp, but they can be a bit bland on their own. And I LOOOOVE a thick slice of bread (pretty much any kind). But with shrimp and toasted bread, you need a good punch of flavor. Enter the sun-dried tomatoes.
I didn’t grow up eating them and, sadly, my husband isn’t a huge fan, but I think sun-dried tomatoes really add so much flavor to any dish. Here they’re pureed with their oil and fresh basil. So it has kind of a fresh Mediterranean flavor!
If you aren’t a big sun-dried tomato fan, you could absolutely try this pea pesto (also fast and easy)! And then just make one of these delicious salad recipes for a complete meal without ever having to turn on the oven!
Can You Use Other Fish?
Totally. If you’re sticking with shellfish, scallops would be a tasty substitute. If you’d prefer a fish fillet of some kind, however, I’d just recommend cooking it whole as you would normally. Then break it into pieces to top the toasts. When the weather cools down and we’re ok turning the oven back on, even one of these fish fillets would be a scrumptious addition!
GRILLED SHRIMP TOAST
Throw together dinner in minutes with scrumptious grilled shrimp toast. Made on the BBQ or indoor grill. You can use fresh or cooked shrimp!
- ¾ cup sun dried tomatoes packed in oil
- Extra virgin olive oil
- 5 to 6 leaves fresh basil plus small leaves for garnish
- 20 medium cooked shrimp thawed and tails removed*
- ¼ teaspoon fine sea salt
- Pinch of ground black pepper
- 4 thick-cut slices of Italian, French, or Sourdough bread
- Oil to brush the grill
Add the sundried tomatoes 2 tablespoons of olive oil, and basil leaves to a small food processor. Pulse until a spread forms. Add more olive oil if necessary. It should be thick, but the tomatoes should be finely chopped and at a spreadable consistency. Set aside.
Add the shrimp to a bowl. Pour in 2 teaspoons of olive oil, the salt, and the black pepper. Stir. Thread the shrimp on pre-soaked wooden skewers.
Preheat the grill to 400 degrees F and brush the grates with oil. Place the shrimp skewers on one side of the grill and the slices of bread on the other. Cook each for 90 seconds to 2 minutes on each side, until the shrimp show grill marks and the edges of the bread are crisp and darkened.
To serve, spread an even amount of the sundried tomato spread over each slice of bread. Top with 5 shrimp. Garnish with small basil leaves and serve warm.
*This recipe can be made using raw, cleaned shrimp. Simply cook the shrimp longer on each side, 3 to 4 minutes, until they turn opaque and grill marks show on the surface.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo