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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Mexico |
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Shrimp Toast |
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Serves: 10 Print this Recipe(2 toasts each) Baking these toasts on a rack allows the hot air in the oven to circulate around them so they are crispy, without fat-laden deep frying 1/2 pound uncooked shrimp, peeled deveined and coarsely chopped 1/2 cup chopped green onions (5 medium) 1/4 cup all-purpose flour 1/4 cup water 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 teaspoon sesame oil 1/4 teaspoon sugar Dash of white pepper 2 egg whites 1 baguette (8 ounces), cut into 3/8-inch diagonal slices Heat oven to 425°. Place wire rack on cookie sheet; spray rack with nonstick cooking spray. Mix all ingredients except bread. Spread about 1 tablespoon shrimp mixture on each bread slice. Place slices on rack on cookie sheet. Spray lightly with cooking spray. Bake about 15 minutes or until edges of bread are deep golden brown and crisp. 1 Serving: Calories 85 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 20mg; Sodium 280mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 5g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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