The classic Chinese-American appetizer of toast spread with a seasoned shrimp paste. Our version comes topped with a slice of bacon and scallions.
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Shrimp toast, already one of the greatest gifts to the world's taste buds, receives a perhaps unnecessary, but much appreciated, additional boost from chefs Jon Shook and Vinny Dotolo (of Animal) at their new L.A. seafood-centric Son of a Gun. The two dudes take the classic shrimp toast and sandwichize it, slapping gorgeous hunks of tender shrimp between slices of crackly, buttery grilled toast.
Of all the Tiki Week dishes, shrimp toast was probably my favorite growing up, and not because I loved shrimp. In normal Tiki style, the main ingredient in this dish is not really the point. The shrimp, flavored with scallions, garlic, sesame, and soy, ends up more as a vehicle for ensuring that all the aromatics are stuck nicely to the "toast." And I put that in quotes, because it's not often that the word "toast" refers to "deep fried bread."
Asian Shrimp Toast is one of those decadent foods I find irresistible. I even like the way it sounds rolling off my tongue: Asian Shrimp Toast. Isn't Shrimp Toast always Asian? Anyway, Tom Valenti in You Don't Have to Be...