Shrimp Toast with California Avocado Cream and Tropical Sambal

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Serves: 12
36    Baguette slices (cut on diagonal)
  As needed  Vegetable oil - as needed
  California Avocado Cream (recipe follows)
36    Grilled shrimp, large (21 to 33 count) *
  Tropical Sambal (recipe follows)
  * Thinly sliced, cooked pork tenderloin can be substituted for the shrimp.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. Fry baguette slices in hot oil until brown; drain well. Reserve.


  1. Spread 1 tablespoon of California Avocado Cream onto each of 3 baguette toasts. Top each toast with 1 shrimp. Garnish with 2 tablespoons Tropical Sambal.

California Avocado Cream

  1. Puree 2 California Avocados (1 pound), 1/2 cup sour cream, 3 tablespoons whipping cream, 2 tablespoons finely chopped cilantro, 2 tablespoons lime juice, 1/4 teaspoon chopped garlic and 1/4 teaspoon salt. Reserve. Yield: 2-1/4 Cups.

Tropical Sambal

  1. Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced onion, 2 tablespoons finely chopped red Fresno chili, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup fish sauce or soy sauce, 2 tablespoons sesame oil, 2 teaspoons finely chopped lemon grass, 2 teaspoons finely chopped ginger root, 2 teaspoons finely chopped garlic and 1/2 teaspoon salt. Simmer all ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 Cups.

Lopaka Bennett

Chef Lopaka Bennett, Bon Appetit Management Company

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