Prawn toast was born of those hot summer days when dinner must be had and there is no way I’ll be turning on the oven to make it happen! It’s one of my go to hot weather dinner ideas even because that struggle is SO real.
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, grilled or seared scallops would be a tasty substitute. If you’d prefer a salmon 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!
What to Serve with Prawn Toast
This shrimp toast situation is so hearty, you don’t need much to round out the meal. I’m always trying to eat more veggies, so I’d recommend this simple radicchio salad with corn or this no mayo coleslaw – both great for hot summer evenings!
Or if you just need every meal served on a lovely piece of toast, try this smoked salmon tartine, this spicy avocado toast, a tuna tartare tartine for two, some ricotta toast, or this ceviche avocado toast! One loaf of bread and you’re set for the week on meals!
Sun-Dried Tomato Recipes
Sun-dried tomatoes are so good, but I find I use a jar for one recipe and the rest easily go to waste. So here are a few recipes that help finish out the jar with ease!
Avocado crackers mix with sun dried tomatoes for a fast and flavorful appetizer or snack! They make this sun-dried tomato pizza, that’s so simple to make, oh so full of yum!! And they’re delicious as a savory yogurt topping!
MORE GRILLED RECIPES
If you want to cook everything on this grill – and why wouldn’t you – try these:
BBQ Cake with Cherries (bake the cake on the grill while you enjoy dinner)
- 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 prawns 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.