By Chef Tony Messina of Uni in Boston

Mix up your next backyard (socially distanced) gathering, with something sophisticated and unexpected. Don’t be afraid to fry at home! It’s easier than you think, and doesn’t require special equipment.  

Serves 4 to 6 as an appetizer

 

Ingredients:

For the shrimp toast:

½ pound Del Pacifico Shrimp, peeled and deveined (shrimp are sold already deveined)

1 egg white 

1 tablespoon harissa 

2 teaspoons soy sauce 

1/2 teaspoon sesame oil 

1/4 teaspoon kosher salt 

4 ramp bottoms, sliced (you can substitute scallions)

1 clove garlic, peeled and grated 

2 teaspoon cornstarch 

4 slices white bread, crusts removed and cut into desired shape 

1 quart canola or avocado oil, for frying 

 

For the salad:

¼  pound Del Pacifico Shrimp, grilled, peeled, deveined, and chopped 

2 ears corn, grilled and kernels removed from cob 

¼ pound ramp greens, grilled and chopped (you can substitute scallions) 

¼ ” thick slice watermelon, grilled and diced small

10 mint leaves, chopped 

Juice and zest of 4 limes

1 tablespoon olive oil 

 

Instructions:

For the shrimp toast:

Place all ingredients, except the bread and cooking oil, into the bowl of a food processor and pulse until finely chopped and homogenous.  

Spread mixture onto cut white bread shapes.  

Heat oil in a cast iron pan with high sides, or a Dutch oven, to 325-340°F.

Place the shrimp toasts into the hot oil, shrimp side down, for about 2 minutes or until golden brown. Flip and cook for another minute for the bread side to crisp.  

Remove from oil and place on a paper towel to drain excess oil.  

Season with salt to taste. 

 

For the salad:

Place the grilled corn, ramp, watermelon, mint, and lime zest in a bowl. Mix together. Dress with olive oil and lime juice. Season with salt. Serve the salad alongside the shrimp toasts. 

 

Recipes and photos by Chef Tony Messina of Uniin Boston

On Instagram, follow Chef Tony and Uni.