Pickled Shrimp Toast

Written By Jillian Schenzel

A quicker version of my restaurant style recipe that’s better for busy weeknight dinners! Yum!!

Pickled Shrimp:

  • 2# Shrimp *31-40, peeled, tail-off

  • 1/4 C Oil

  • 2 tbsp fish sauce

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • Juice of 1 lime

Pickled Veggies

  • White Onion (sliced)

  • Carrots (Peeled and sliced)

  • 1 part each lime juice, olive oil, rice vinegar

  • 1 tsp soy sauce

  • Salt

  • 1 tsp Slap Yo Mama seasoning (or similar, like Old Bay)

Remoulade

  • 1 C mayo

  • 2 tbsp whole grain mustard

  • 1/2 the juice of 1 lime

  • 2 tsp hot sauce

  • 1 tbsp garlic powder

  • Salt

  • 1 tbsp dry parsley

  • 1 tbsp dry dill

  • 1 tbsp dry thyme

Cook shrimp in boiling water for about a minute and then immediately cool under cold water to stop the cooking process. Do not overcook your shrimp!! Combine ingredients for picles and set aside. Combine ingredients for remoulade and set aside. Toast rye bread and build her up. Enjoy!

Jillian Schenzel
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