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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 teaspoons minced garlic |
1 tablespoon minced peeled fresh ginger |
1 tablespoon vegetable oil |
1 tablespoon mirin |
2 teaspoons soy sauce |
1/2 teaspoon salt |
3/4 lb medium shrimp, in shell peeled, deveined, and cut into 1/2 inch pieces (31 to 35 per lb) |
3 tablespoons chopped fresh cilantro |
1 loaf white pullman bread, unsliced (9- by 4-inch) |
Directions:
1. Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute.
2. Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds.
3. Transfer marinade to a bowl and cool to room temperature.
4. Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
5. Put oven rack in upper third of oven and preheat oven to 350°F.
6. Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice.
7. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total.
8. Remove bread from oven but leave on baking sheet.
9. Immediately increase oven temperature to 475°F.
10. Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely.
11. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes.
12. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
13. Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total.
14. Cut each strip into 4 pieces.
15. Serve toasts warm or at room temperature.
16. note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
17. Stir in salt before proceeding.
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