Everything you love about the infamous crab rangoon appetizer is piled high here onto a toasted slice of baguette bread! Except I wanted to replace the crab with shrimp for a new spin on a classic flavor combination.
Everything I crave in an hors d’oeuvre is topped right on this toast! The flavor profile is amazing. I truly adore anything that has seafood in it because that’s one of my all time favorite foods to enjoy, and also to cook with! Whenever I order Chinese cuisine I always have to make sure I get a side of the crab rangoons! They’re just incredible, super satisfying, and they go with literally every other item on the menu. You just cant go wrong! There was a point in time where people were actually recreating the crab rangoons at home, as well as ordering them through take-out due to the fact that they had gone viral on social media. Which was completely fine by me considering they’re absolutely fantastic, so it didn’t bother me to see them all over my fyp’s and home feeds on every platform that I’m active on. For Easter this year I made the executive decision to change up our menu, just a tad. I really wanted to add some more freshness and lighten things up since most of the dishes are on the heavier side. One of the appetizers I added to the table was shrimp cocktail. We had this for both Christmas Eve dinner and also on New Years Eve. Each time we enjoyed the shrimp it went over so well that there was never any left, so I figured that would be a great addition to our Easter menu. It turned out to be a hit once again!! However, my Easter menu is probably my biggest holiday menu that I create, so of course there were leftovers! Instead of serving the shrimp in their organic form, I wanted to turn them into something totally different and unique. Coming up with this exquisite canape was the best thing I could have ever done!
How to create this wonderful shrimp rangoon filling or topping:
- Chop up two cups of fully cooked shrimp. If you do not have fully cooked shrimp laying around you can of course use raw shrimp! They only take a few minutes to cook. It won’t be a big deal at all.
- Mince a 1/4 of a red onion and a big handful of Spring onions.
- Throw that in a saute pan with a tablespoon of olive oil and a pad of butter.
- When the onions becomes translucent, add one small clove of minced garlic.
- After the onions becomes a bit caramelized toss in your shrimp and allow them to cook for 3 minutes over minute heat or let them warm up depending on what shrimp you chose to use.
- Deglaze with 1/8 cup of sherry wine.
- Five dashes of Worcestershire sauce.
- Six dashes of your favorite hot sauce.
- 1/2 block of cream cheese.
- A squeeze of fresh lemon juice.
- A handful of freshly grated mild cheddar cheese.
- Lastly, sprinkle in some grated parmesan cheese.
- A drizzle of honey.
- Season with seasoned salt, freshly cracked black pepper, garlic powder, paprika, a pinch of cayenne, and a bit of dry dill weed.
- Cook over medium-low heat until everything is fully incorporated and the cheese is completely melted.
Once the shrimp rangoon mixture is complete, it’s time to make the toasted baguette!
- Slice a French baguette into 1/4 inch. slices.
- Add two pads of butter into a large sauce pan and let butter melt over low heat.
- Once the butter is melted place all of the slices of baguette that you’re using in the pan.
- Then, after a few minutes flip them over to finish browning on the other side. You just want them toasty! Don’t overdo it since you still want a slight chew for this recipe.
Pile a spoonful of the shrimp rangoon mixture on top of each toasted baguette. Then, garnish with fresh chives and extra cheddar cheese.
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