Cheesy Garlic Shrimp Toasts with Creamy Avocado Sauce
Table of Contents
Cheesy Garlic Shrimp Toasts – Sheet Pan Perfection with Creamy Avocado Sauce
Some of my fondest food memories from my mother’s kitchen in Morocco involve long, lazy afternoons spent prepping small bites for a big family gathering. There was always a mountain of bread, a fragrant garlic mixture, and something delicious bubbling away in the oven. These Cheesy Garlic Shrimp Toasts are a love letter to that tradition, reimagined through the lens of my French culinary training and the fast-paced energy of my New York City kitchen. This garlic shrimp appetizer recipe uses a brilliant sheet pan method that makes everything come together with almost no fuss — no standing over a hot stove, no endless flipping. The result is a perfect handheld bite that pairs a massive, thick creamy cheese melt with bright pink shrimp and a stunning pale green avocado sauce drip.
Imagine the crunch of a perfectly toasted baguette giving way to a lush, garlicky, four-cheese blend that clings to every juicy piece of shrimp. The aroma alone — garlic blooming in butter, Parmesan browning at the edges, a whisper of paprika and Italian seasoning — will have everyone gathering in your kitchen before you even pull the sheet pan out of the oven. I love how the creamy shrimp toast bites offer that beautiful crunchy seafood contrast, with the tender shrimp pieces folded directly into the cheese spread and whole shrimp crowning the top. The heavy, pale green avocado sauce is the finishing stroke, adding a cool, herbaceous richness that cuts through all that cheesy goodness.
What sets this Cheesy Garlic Shrimp Toasts recipe apart from others is my three-pronged approach: first, I par-bake the baguette to create a barrier that keeps the bread from turning soggy. Second, I partially cook the chopped shrimp before folding them into the cheese spread, which prevents them from releasing water and making the topping watery during baking. Third, the avocado sauce is not an afterthought — it is a deliberate, dramatic element that turns these toasts into a memorable appetizer. 💡 Stella’s Pro Tip: Do not skip patting the shrimp bone-dry before cooking — excess moisture is the enemy of a perfect creamy texture. A common mistake to avoid is overloading the bread with too much cheese mixture, which can cause the toasts to become greasy rather than luxuriously creamy.
Why This Cheesy Garlic Shrimp Toasts Recipe Is the Best
The Flavor Secret: Growing up in Morocco, I learned that the best dishes have layers of flavor built one at a time. Here, the garlic is bloomed in butter before it ever touches the shrimp, and the cheese spread gets a double hit of Parmesan — some melted into the mix, some caramelizing on top. My French training taught me the importance of balancing richness with acidity, which is why a squeeze of lemon juice goes into the cheese mixture and lemon wedges are offered at serving. This is not just a shrimp toast; it is a carefully composed bite that sings.
Perfected Texture: Texture is everything in an appetizer, and I have obsessed over every detail. The baguette is brushed with melted butter and briefly baked to create a firm foundation that holds up to the generous topping. The chopped shrimp are parcooked so they stay tender and never turn rubbery inside the cheese spread, while the whole shrimp on top are baked just until opaque, giving you a beautiful pop of texture in every bite. The avocado sauce provides a silky, cooling finish.
Foolproof & Fast: I designed this sheet pan shrimp toasts recipe with busy home cooks in mind. Everything is made on a single sheet pan, the cheese spread comes together in one bowl, and the entire process from start to finish takes just over 30 minutes. There is no complicated plating, no special equipment — just straightforward, delicious results that will make you look like a hero at your next party.
Cheesy Garlic Shrimp Toasts Ingredients
I source most of my ingredients from the Union Square Greenmarket and a few specialty shops in the city. For the shrimp, I look for fresh wild-caught shrimp from the fishmonger at the market — they are sweeter and firmer than frozen. My Parmesan always comes from a wedge I grate myself; the pre-grated stuff simply does not melt as smoothly. And the baguette? I pick up a crusty French baguette from a local bakery, making sure it is sturdy enough to hold all that glorious topping without collapsing. This ingredient list is simple, but each component has a purpose.
Ingredients List
- For the Bread: 1 sturdy French baguette, about 12 oz (340 g) and 14 to 16 inches (35 to 40 cm) long
- For the Bread: 2 tbsp unsalted butter, melted
- For the Shrimp: 1 lb raw medium or large shrimp, peeled, deveined, tails removed, thawed if frozen
- For the Shrimp: 1 tbsp unsalted butter
- For the Shrimp: 3 cloves garlic, finely minced
- For the Cheese Spread: 3 oz cream cheese, softened
- For the Cheese Spread: 2 tbsp mayonnaise
- For the Cheese Spread: 1 1/2 cups shredded low moisture mozzarella cheese
- For the Cheese Spread: 1/2 cup finely grated Parmesan cheese
- For the Cheese Spread: 3/4 tsp Italian seasoning
- For the Cheese Spread: 1/2 tsp paprika
- For the Cheese Spread: 1/4 tsp fine salt
- For the Cheese Spread: 1/4 tsp black pepper
- For the Cheese Spread: 1 tsp lemon juice
- For the Cheese Spread: 1 tbsp chopped fresh parsley
- For Serving: 1 tbsp chopped fresh parsley
- For Serving: Lemon wedges, optional
- For Serving: Pale green avocado sauce
Ingredient Spotlight
Shrimp: The star of the show. Choose raw medium or large shrimp (31-40 count per pound is ideal) and be sure to pat them very dry before cooking. Wet shrimp will steam instead of sear, leading to a rubbery texture. If you only have frozen, thaw them overnight in the refrigerator and press out excess moisture with paper towels.
Low Moisture Mozzarella: This is the cheese that gives you that big, luxurious pull. Fresh mozzarella contains too much water and will make your spread soggy. Low moisture mozzarella, the kind that comes in a block or pre-shredded bag, melts smoothly without releasing excess liquid. It is the backbone of the creamy texture.
French Baguette: You want a sturdy baguette that can hold up to the heavy topping. A rustic, crusty loaf from a bakery is best — the kind with a good chew and a firm crumb. Avoid soft, fluffy baguettes that will turn to mush. The par-baking step also helps create a moisture barrier.
Parmesan Cheese: Always grate your own from a wedge. Pre-grated Parmesan contains anti-caking agents that prevent it from melting smoothly into the spread. The nutty, salty flavor of freshly grated Parmesan elevates the entire dish and browns beautifully under the broiler.
Avocado Sauce: This is not your average guacamole — it is a thin, creamy, herb-forward sauce that drips dramatically over the toasts. I make mine with ripe avocado, fresh lime juice, cilantro, a touch of Greek yogurt, and a splash of water to thin it to a drizzling consistency. It adds a bright, cooling element that balances the rich cheese.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Raw Shrimp | Cooked shrimp (add at end) | Less juicy, slightly firmer texture |
| Low Moisture Mozzarella | Provolone or Monterey Jack | Slightly different melt, still creamy |
| French Baguette | Ciabatta or sourdough loaf | Different crust, still holds texture |
| Parmesan Cheese | Pecorino Romano or Grana Padano | More salty and sharp flavor |
| Avocado Sauce | Sour cream + lime + herbs | Less creamy, more tangy |
How to Make Cheesy Garlic Shrimp Toasts — Step-by-Step
Trust me when I say this comes together faster than you think. Once you have your ingredients prepped, the whole process flows beautifully — and the results are absolutely stunning.
Step 1: Prepare the Bread
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil for easy cleanup. Split the French baguette in half lengthwise so you have two long halves, and place them cut side up on the sheet. Brush the cut sides generously with the 2 tablespoons of melted butter. Bake for 5 to 6 minutes, just until the cut surface feels lightly dry and barely toasted. You are not fully cooking the bread here — just creating a barrier that will keep it from soaking up moisture from the cheese spread later. Remove from the oven and let it sit while you prepare the shrimp.
⚠️ Common Mistake to Avoid: Do not skip this par-baking step, and do not over-toast the bread at this stage. If the bread is too dark before adding the topping, it will burn in the oven during the second bake. You are looking for a pale, dry surface — think of it like the primer before paint.
Step 2: Prepare the Shrimp
Pat the shrimp very dry with paper towels — this is the single most important step for tender, non-rubbery shrimp. Reserve 12 to 16 whole shrimp for the top (about 1 per toast slice, or a few extra if your shrimp are on the smaller side). Chop the remaining shrimp into roughly 1/2-inch pieces. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for about 20 seconds, just until it becomes fragrant. Add only the chopped shrimp — not the whole ones — and cook for 60 to 90 seconds, stirring often, until the pieces are beginning to turn pink on the outside but are not fully firm. Transfer the chopped shrimp and all the garlic butter to a plate and let cool for about 5 minutes while you make the cheese spread.
💡 Stella’s Pro Tip: The parcooked shrimp will finish cooking in the oven inside the cheese spread. Overcooking them now would make them tough later. They should look rosy but still translucent in the center when you pull them off the heat.
Step 3: Make the Cheese Spread
In a mixing bowl, stir together the softened cream cheese, mayonnaise, shredded low moisture mozzarella, grated Parmesan, Italian seasoning, paprika, salt, pepper, lemon juice, and the 1 tablespoon of chopped fresh parsley. Now fold in the cooled chopped shrimp along with the garlic butter from the plate. If any watery liquid has collected on the plate, leave that behind — you want all the flavor and none of the excess moisture. The mixture should be thick, creamy, and very spreadable, with little pieces of shrimp distributed throughout.
⚠️ Common Mistake to Avoid: Do not skip draining the liquid from the cooled shrimp. That watery liquid, if mixed into the cheese spread, will make your toasts soggy and prevent the cheese from melting into a cohesive, creamy layer.
Step 4: Assemble and Bake
Spread the shrimp cheese mixture evenly over both toasted baguette halves, taking it all the way to the edges. Arrange the reserved whole raw shrimp over the top, pressing them lightly into the cheese spread so they stay in place. Bake for 9 to 11 minutes, until the cheese is fully melted, the topping is hot and bubbling, and the shrimp on top are completely opaque and firm to the touch. The shrimp should reach an internal temperature of 145°F (63°C). For a beautiful golden finish, switch to broil for 30 to 60 seconds — watch it like a hawk so the bread edges do not burn.
💡 Stella’s Pro Tip: The broiler step is optional but highly recommended for that restaurant-quality look. If your broiler runs hot, keep the sheet pan on the middle rack and watch it every 15 seconds. You want the cheese to blister, not the bread to blacken.
Step 5: Serve
Let the toasts rest on the baking sheet for about 2 minutes. This short rest allows the cheese to set slightly so it does not slide off the bread when you cut it. Sprinkle with the remaining 1 tablespoon of chopped fresh parsley. Use a serrated knife to cut each baguette half crosswise into 6 pieces — you will get 12 toasts total. Serve them hot, arranged on a platter with a heavy, dramatic drizzle of pale green avocado sauce and lemon wedges on the side for squeezing.
⚠️ Common Mistake to Avoid: Cutting the toasts too soon after they come out of the oven will cause the cheese to slide right off the bread. Patience is key — 2 minutes of rest makes all the difference between a messy pile and a perfect, clean slice.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Par-bake buttered bread | 5-6 min | Surface feels dry and pale |
| 2 | Parcook chopped shrimp in garlic butter | 60-90 sec | Pink outside, translucent center |
| 3 | Mix cheese spread with cooked shrimp | 3-4 min | Thick, creamy, uniform mixture |
| 4 | Spread, top with whole shrimp, bake | 9-11 min + 30-60 sec broil | Cheese bubbling, shrimp opaque, 145°F |
| 5 | Rest, cut, serve with avocado sauce | 2 min rest | Clean cut, cheese holds shape |
Serving & Presentation
These Cheesy Garlic Shrimp Toasts are at their absolute best when served warm, fresh from the oven, with that avocado sauce flowing generously over the top. I like to arrange the 12 slices on a large wooden board or a white platter, overlapping them slightly for a rustic, abundant look. A final drizzle of the pale green sauce, a scatter of fresh parsley, and a few lemon wedges tucked around the edges create a gorgeous presentation that disappears in minutes at any gathering.
In my NYC apartment, I often serve these as the centerpiece of a cocktail spread alongside a crisp green salad or a bowl of marinated olives. They pair beautifully with a chilled glass of Sauvignon Blanc or a light lager. The beauty of this sheet pan shrimp toasts recipe is that everything comes out together, so you can focus on your guests instead of juggling multiple pans. My mother would have loved the communal spirit of passing a platter of these around the table — it reminds me of the sharing platters we enjoyed in Morocco.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad, marinated olives, roasted peppers | Bright, acidic elements cut the richness of the cheese and avocado sauce |
| Sauce / Dip | Extra avocado sauce, lemon-garlic aioli, harissa yogurt | Adds a creamy, spicy, or tangy element that contrasts with the cheesy toasts |
| Beverage | Sauvignon Blanc, dry rosé, light lager, sparkling water with lime | Crisp, acidic drinks cleanse the palate between rich, savory bites |
| Garnish | Fresh parsley, lemon wedges, flaky sea salt, microgreens | Adds color, freshness, and a final pop of flavor |
Make-Ahead, Storage & Reheating
As a busy cook in New York City, I live by meal-prep strategies that make entertaining effortless. These creamy shrimp toast bites are actually quite flexible when it comes to make-ahead preparation. You can prepare the components separately and assemble just before baking, or you can bake them fully and reheat with excellent results. Here is everything you need to know about storing and reheating.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container in a single layer | Up to 3 days | Reheat at 375°F for 8-10 min until hot and crisp |
| Freezer | Flash freeze on a tray, then transfer to a freezer bag | Up to 2 months | Reheat from frozen at 375°F for 15-18 min, no thawing needed |
| Make-Ahead | Assembled but unbaked on a baking sheet, covered with plastic wrap | Up to 24 hours in advance | Uncover and bake as directed, add 2-3 min to the baking time |
When reheating leftovers, the oven is your best friend — skip the microwave entirely, as it will make the bread soggy and the shrimp rubbery. Place the toasts on a wire rack set over a baking sheet so air circulates underneath, helping the bread stay crisp. If you are reheating from frozen, there is no need to thaw; just add a few extra minutes in the oven. I have tested this many times for my own meal prep, and the toasts come out almost as good as fresh. The avocado sauce, however, is best made fresh on the day of serving, as it will discolor in the fridge.
💡 Stella’s Pro Tip: If you are planning to make these for a party, I recommend assembling the toasts on the sheet pan up to 24 hours ahead, covering them tightly with plastic wrap, and refrigerating. Then simply bake them off when your guests arrive. The fresh avocado sauce can be made while they bake — it takes only 5 minutes in a blender.
Variations & Easy Swaps
One of the things I love most about this Cheesy Garlic Shrimp Toasts recipe is how adaptable it is. Whether you are cooking for someone with dietary restrictions or just want to try a new flavor profile, these variations have all been tested in my kitchen and I can vouch for every one.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy North African Twist | Add 1 tsp harissa paste to the cheese spread, swap parsley for cilantro | Those who love heat and bold flavors | Easy |
| Gluten-Free Version | Use gluten-free baguette or sturdy gluten-free bread slices | Gluten-free guests | Easy |
| Lemon-Herb Twist | Add 2 tsp lemon zest and 1 tbsp fresh dill to the cheese spread | Spring gatherings, lighter flavor | Easy |
Spicy North African Twist
This variation is a nod to my Moroccan roots. Stir 1 tablespoon of harissa paste into the cream cheese mixture before adding the other ingredients. The smoky, spicy depth of harissa pairs beautifully with the sweet shrimp and creamy cheese. Replace the parsley in the topping with fresh cilantro and add a pinch of cumin to the avocado sauce. The result is a toast that has a gentle warmth building with every bite — it is absolutely addictive and a huge hit at my game-day gatherings.
Gluten-Free Version
I have made this recipe for friends with celiac disease, and it works beautifully with a high-quality gluten-free baguette. Look for one that is sturdy and has a good crust — some gluten-free loaves are too soft and will not hold up. I like the Schar brand artisan baguette for this. Follow the same par-baking instructions, and be sure to let the toasts rest for a full 3 minutes before cutting, as gluten-free bread tends to be more delicate when warm. All other ingredients are naturally gluten-free.
Lemon-Herb Twist
In the spring, when I am browsing the greenmarket and see fresh dill and chives, I love making this brighter version. Add 2 teaspoons of lemon zest and 1 tablespoon of chopped fresh dill to the cheese spread, and swap the Italian seasoning for a teaspoon of dried dill. The lemon zest brightens the whole dish and makes it feel lighter, almost like a seafood tea sandwich. I serve these with a side of extra lemon wedges and a simple green salad for a lovely lunch.
How do you keep the shrimp from getting rubbery on cheesy garlic shrimp toasts?
The key to tender shrimp in this recipe is a two-step moisture-control approach. First, pat the shrimp very dry with paper towels before cooking — any surface moisture will steam the shrimp instead of allowing them to cook gently. Second, I par-cook the chopped shrimp for only 60 to 90 seconds, just until they begin to turn pink on the outside but are still translucent in the center. They finish cooking in the oven inside the cheese spread, which protects them from drying out. The whole shrimp placed on top are raw when they go into the oven and bake just until opaque at 145°F. This gentle, layered cooking method ensures every piece of shrimp stays tender and juicy.
What type of cheese melts best for cheesy garlic shrimp toasts?
For the creamiest, most luxurious melt, I use a combination of three cheeses. Low moisture mozzarella is the star — it melts smoothly with a beautiful stretch and does not release excess water the way fresh mozzarella does. Cream cheese adds richness and a luscious, spreadable texture that binds everything together. Finely grated Parmesan brings a nutty, salty depth and browns beautifully under the broiler. I do not recommend using pre-shredded cheese from a bag for the Parmesan, as anti-caking agents prevent it from melting smoothly. Shred your own from a wedge for the best results.
Can I make cheesy garlic shrimp toasts ahead of time and reheat them?
Yes, absolutely! This is one of my favorite make-ahead appetizers for entertaining. You have two excellent options. For the best texture, assemble the toasts completely on the baking sheet up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Then bake them fresh just before serving, adding 2 to 3 extra minutes to the baking time. Alternatively, you can bake the toasts fully, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8 to 10 minutes on a wire rack set over a baking sheet to keep the bread crisp. Avoid the microwave, as it will make the bread soggy.
What can I use instead of bread for cheesy garlic shrimp toasts?
If you need a bread-free option, there are several delicious alternatives that work beautifully with the shrimp cheese topping. Sturdy gluten-free baguettes are the closest swap and hold up well when par-baked. For a low-carb option, large portobello mushroom caps can be roasted briefly to remove excess moisture, then topped with the cheese mixture and baked until bubbly. Bell pepper halves, cut lengthwise, also make excellent edible boats — just pre-bake them for 5 minutes to soften slightly. For a completely grain-free approach, use thick slices of roasted eggplant or zucchini, pressing out excess moisture before adding the topping. Each of these options changes the flavor profile but delivers a satisfying result.
What is the best way to make the pale green avocado sauce for shrimp toasts?
My pale green avocado sauce is incredibly simple and comes together in a blender in under 5 minutes. You will need 1 ripe avocado, 1/4 cup plain Greek yogurt (or sour cream), the juice of 1 lime, a handful of fresh cilantro, 1 small clove of garlic, 1/4 teaspoon salt, and 2 to 3 tablespoons of cold water to thin it to a drizzling consistency. Blend everything until completely smooth, scraping down the sides as needed. The yogurt adds a pleasant tang and helps the sauce stay vibrant green longer than a traditional avocado sauce would. It should be thin enough to drip heavily over the toasts but thick enough to cling — think the consistency of a thin milkshake. Adjust the water one tablespoon at a time to get it right.
Can I use frozen shrimp for this garlic shrimp appetizer recipe?
Frozen shrimp work perfectly in this recipe as long as you thaw them properly. The best method is to transfer the shrimp from the freezer to the refrigerator the night before you plan to cook and let them thaw slowly overnight. If you are short on time, place the frozen shrimp in a colander under cold running water for about 10 to 15 minutes, tossing occasionally, until they are thawed. The most important step after thawing is to pat the shrimp very dry with paper towels — frozen shrimp retain more water than fresh, and that excess moisture is the enemy of a creamy, non-watery cheese spread. Once they are dry, follow the recipe exactly as written.
What is the sheet pan method for shrimp toasts and why should I use it?
The sheet pan method is the reason this recipe is so effortless and perfect for entertaining. Instead of cooking the shrimp separately, toasting the bread on a stovetop griddle, and assembling everything in multiple pans, everything happens on a single rimmed baking sheet. You par-bake the buttered baguette halves on the sheet, spread the prepared shrimp cheese mixture on the same sheet, and finish baking everything together. This method ensures even heat distribution, prevents the bread from burning, and allows the cheese to melt slowly and evenly. Cleanup is minimal — just the foil on the sheet pan. It is the kind of low-friction cooking approach I rely on for busy weeknights and relaxed gatherings alike.
How do I prevent the baguette from getting soggy under the cheese topping?
The secret to a crisp, sturdy base is a two-step defense. First, brush the cut sides of the baguette with melted butter before the initial par-bake. The butter creates a fat barrier that slows moisture absorption. Second, par-bake the bread for 5 to 6 minutes at 400°F, just until the cut surface feels dry to the touch. This dries out the surface of the bread so it does not soak up the moisture from the cheese spread during the second bake. Together, these steps ensure that every bite has a satisfying crunch that contrasts beautifully with the creamy, gooey topping. I learned this technique during my pastry training in Paris, and it has never failed me.
What are the best shrimp to buy for creamy shrimp toast bites?
I recommend using raw medium to large shrimp, size 31-40 per pound, which are large enough to get a nice bite of shrimp in every toast but not so large that they overwhelm the balance of the appetizer. Look for shrimp that are peeled and deveined with the tails removed for convenience. Wild-caught shrimp from the US (such as Gulf shrimp or Pacific shrimp) have a sweeter, cleaner flavor compared to farmed imports. If you can find them, I love using wild-caught white shrimp for their firm texture and sweet taste. Avoid using precooked shrimp in this recipe, as they will turn tough and rubbery during the second bake in the oven.
Can I add vegetables to the cheesy garlic shrimp toasts?
Absolutely! Adding vegetables is a wonderful way to customize this recipe and boost the nutritional value. Finely chopped spinach, sautéed until wilted and squeezed dry, folds beautifully into the cheese spread without watering it down. Thinly sliced sun-dried tomatoes add a sweet-tart pop that complements the shrimp and cheese. Roasted red bell peppers, diced small, bring a smoky sweetness and a beautiful color contrast. If you want to add a little crunch, finely diced celery or water chestnuts can be stirred into the cheese mixture. Just be sure to pat any cooked vegetables very dry before adding them, as excess moisture will make the spread watery. Start with 1/4 cup of any vegetable addition and adjust from there.
Share Your Version!
I absolutely love seeing how this Cheesy Garlic Shrimp Toasts recipe turns out in your kitchen. Did you try the spicy harissa twist? Or maybe you made the gluten-free version for a friend? Drop a star rating and a comment below to let me know how it went — your feedback helps me create even better recipes for you. If you share a photo on Instagram or Pinterest, be sure to tag @leosfoods so I can see your beautiful creation and feature it in my stories. I read every comment and I am always here to help if a question comes up while you are cooking.
One thing I would love to know: what is your go-to dipping sauce for these toasts? I have been experimenting with a spicy harissa yogurt version and a cool cucumber mint sauce, and I would love to hear what you dream up. Your creativity in the kitchen is what makes this community so special, and I learn as much from you as you do from me. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Cheesy Garlic Shrimp Toasts
These Cheesy Garlic Shrimp Toasts are the ultimate handheld appetizer, made with an easy, low friction sheet pan method. Featuring bright pink shrimp and a massive, thick creamy cheese melt, they offer a beautiful crunchy seafood contrast, especially when finished with a heavy, pale green avocado sauce drip.
- Total Time: 34 minutes
- Yield: 6 1x
Ingredients
- For the Bread
- 1 sturdy French baguette about 12 oz (340 g) and 14 to 16 inches (35 to 40 cm) long
- 2 tbsp unsalted butter, melted
- For the Shrimp
- 1 lb raw medium or large shrimp, peeled, deveined, tails removed, thawed if frozen
- 1 tbsp unsalted butter
- 3 cloves garlic, finely minced
- For the Cheese Spread
- 3 oz cream cheese, softened
- 2 tbsp mayonnaise
- 1 1/2 cups shredded low moisture mozzarella cheese
- 1/2 cup finely grated Parmesan cheese
- 3/4 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 tsp fine salt
- 1/4 tsp black pepper
- 1 tsp lemon juice
- 1 tbsp chopped fresh parsley
- For Serving
- 1 tbsp chopped fresh parsley
- Lemon wedges, optional
- Pale green avocado sauce
Instructions
- Prepare the Bread
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil. Split the baguette in half lengthwise and place both halves cut side up on the prepared baking sheet. Brush the cut sides of the baguette halves with the melted butter. Bake for 5 to 6 minutes, until the cut surface feels lightly dry and barely toasted. Remove from the oven.
- Prepare the Shrimp
- Pat the shrimp very dry with paper towels. Reserve 12 to 16 whole shrimp for the top, using about 1 shrimp per toast or a few extra if the shrimp are smaller. Chop the remaining shrimp into about 1/2 inch pieces. Melt the butter for the shrimp in a large skillet over medium heat. Add the garlic and cook for about 20 seconds, just until fragrant. Add the chopped shrimp only. Cook for 60 to 90 seconds, stirring often, until the shrimp pieces are beginning to turn pink but are not fully firm. Transfer the chopped shrimp and garlic butter to a plate. Let cool for about 5 minutes while you prepare the cheese spread.
- Make the Cheese Spread
- In a mixing bowl, stir together the cream cheese, mayonnaise, mozzarella, Parmesan, Italian seasoning, paprika, salt, pepper, lemon juice, and parsley. Fold in the cooled chopped shrimp with the garlic butter. If watery liquid has collected on the plate, leave that liquid behind. The mixture should be thick and spreadable.
- Assemble and Bake
- Spread the shrimp cheese mixture evenly over the toasted baguette halves, taking it close to the edges. Arrange the reserved whole raw shrimp over the top. Press them lightly into the cheese spread so they stay in place. Bake for 9 to 11 minutes, until the cheese is melted, the topping is hot, and the shrimp on top are fully opaque. The shrimp should reach 145°F (63°C). For extra color, broil for 30 to 60 seconds, watching closely so the bread edges do not burn.
- Serve
- Let the toasts rest for 2 minutes. Sprinkle with the remaining parsley. Use a serrated knife to cut each baguette half crosswise into 6 pieces. Serve hot as a perfect handheld bite with a heavy pale green avocado sauce drip.
Notes
Prep Time: 18 minutes | Cook Time: 16 minutes | Serves: 6
- Prep Time: 18 minutes
- Cook Time: 16 minutes
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