Shrimp Toast with California Avocado Cream and Tropical Sambal
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sambal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 36 Baguette slices (cut on diagonal)
- As needed - Vegetable oil
- Recipe follows - California Avocado Cream
- 36 large (21 to 23 count) - Grilled Shrimp*
- Recipe follows - Tropical Sambal
- =
Directions
TROPICAL SAMBAL
Combine 2 cups diced mango, 1 cup diced kiwi, 1/2 cup diced onion, 2 tablespoons finely chopped red Fresno chile, 1/2 cup molasses, 1/2 cup white wine vinegar, 1/4 cup fish sauce or soy sauce, 2 tablespoons sesame oil, 2 tablespoons finely chopped lemon grass, 2 tablespoons finely chopped ginger root, 2 tablespoons finely chopped garlic, and 1/2 teaspoon salt. Simmer ingredients until almost all liquid evaporates, about 10 minutes. Reserve. Yield: 1-1/2 cups.
CALIFORNIA AVOCADO CREAM
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.
Fry baguette slices in hot oil until brown; drain well. Reserve.
Spread 1 tablespoon California Avocado Cream onto toast. Top each toast with 1 shrimp. Garnish with 2 tablespoons Tropical Sambal