Food, Travel & Lifestyle Blog
Lemon Cream Shrimp on Toast
At Ala Moana Shopping Center, it used to be a very cool looking restaurant called “Longhi’s” Everytime I go there I ordered this dish. Today’s fish over butter toast. That recipe was a piece of white fish and butter sauce. My arrangement is with shrimp and cream sauce. It is pretty close what I had then. Enjoy.
Lemon Cream Shrimp on Toast
Course AppetizersCuisine FrenchDifficulty: AverageServings
2
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
1 cup Shrimp (frozen/ thawed)
3 TBS white wine
1 clove garlic (diced)
2 TBS onion (diced)
1 TBS Butter (olive oil)
1/2 cup Fresh cream
1 tsp chicken stock powder
1 tsp lemon juice (and zest if you have)
Salt Pepper
Parsley, paprika (option)
4 pieces French bread (sliced)
2 TBS Butter
Directions
- Thaw out frozen shrimp and cut into bite size. Put white wine.
- Dice garlic and onion.
- Heat frying pan over med heat, put oil or butter and sauté onion and gallic.
- Add Shrimp (without wine) and cook a few minutes.
- When shrimp is getting clear, add white wine, cream and chicken stock powder. Put lemon juice. Salt pepper to your taste.
- If you want to make thicker sauce, you can add butter and flour mixture to the pan.
- Prepare the butter toast. In a frying pan, add butter. Cook French bread over med heat until golden brown.
- On a plate, place the bread and put cream shrimp on top. Garnish with parsley and paprika.
EN 
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