Shrimp Toast with Remoulade (Get Roux’d Approved)

Prep Time: 15 minutes

Cook Time: 35–45 minutes

Servings: 4

I learned this recipe while stationed in Korea. Bringing my Cajun roots into the mix, I improvised and infused this classic Asian-inspired dish into a bold Cajun creation. Crispy, savory, and rich—this shrimp toast is a guaranteed crowd-pleaser.

Ingredients

Shrimp Toast

• 4 slices soft white bread

• 1 lb Louisiana shrimp

• 1 tsp red curry paste

• 1 Tbsp crushed C’est Tout (or substitute below)

• ½ tsp crushed garlic

• Toasted sesame seeds

• Oil for frying

Remoulade

• ½ cup mayonnaise

• 1 Tbsp lemon juice

• ½ Tbsp smoked paprika

• ¼ tsp cayenne pepper

• 1 tsp Cajun seasoning

• 2 Tbsp Dijon mustard

• 1 tsp horseradish

• 1 clove garlic, minced

Instructions

Shrimp Toast

1. Preheat fryer or oil to 350°F.

2. In a food processor, pulse shrimp, garlic, and curry paste until a smooth paste forms.

3. Fold the crushed C’est Tout into the shrimp paste.

4. Spread the shrimp mixture evenly onto the bread, sealing the edges.

5. Sprinkle toasted sesame seeds over the top.

6. Slice each piece diagonally and fry at 350°F until golden brown and crispy.

Remoulade

1. Whisk all ingredients together in a mixing bowl until smooth.

2. Serve alongside shrimp toast in a ramekin.

3. Keep refrigerated when not in use.

Chef JP Note

If you don’t have C’est Tout, substitute:

⅓ cup finely chopped onion, celery, and bell pepper mix

Get Roux’d

This one delivers big flavor with simple ingredients.

If you try it, tag @ChefJPOutdoors —

If it’s good, it got Roux’d. 🔥