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UMEBOSHI SHRIMP TOAST

The perfect shrimp salad elevated with exotic Umeboshi paste. Serve it on traditional rye toast, or wrapped in a crisp lettuce leaf for a wonderful appetizer.
Course Main Course
Cuisine Swedish
Prep Time 10 minutes
Servings 6

Ingredients

  • 1 lb of cooked shrimp (size: 150-200 per pound) fresh or thawed (feeds 4 or 6 as a lunch; feeds 8-10 as a small appetizer)
  • 1/4 cup of mayonnaise
  • 1 tbsp Entube Umeboshi paste (or to taste)
  • juice of 1/4 lemon
  • 1/8-1/4 tsp cayenne pepper (to taste)
  • rye , pumpernickel, baguette or even ciabatta, sliced and lightly toasted
  • 1-2 cups baby greens , shredded

GARNISHES

  • freshly cracked pepper
  • thinly sliced cucumbers
  • thinly sliced radishes
  • red onion , thin rings
  • pea shoots

Instructions

  1. Ensure that the shrimp is well drained, and patted dry.
  2. Place in a large bowl
  3. In a small bowl mix the mayonnaise and Umeboshi paste. Depending on how thin you would like the paste, add lemon juice accordingly. Mix into the shrimp. Taste and re-season as desired.
  4. Place some shredded greens onto the toast slices. Top with spoonful of the shrimp.
  5. The size of the bread and the amount of shrimp you portion out will determine how many you can feed.
  6. Garnish with a variety of veggies as described above.

Recipe Notes

The Swedes will even garnish this recipe with a hard boiled egg, crumbled.

Feel free to serve this with lettuce leaves instead. Just ensure that they are dry and sturdy. Or serve the entire shrimp salad in a bowl with a spoon and flatbread slices on the side.

This is not the time for jumbo shrimp. The size I show above is perfect for bite size eating. Any larger, and the impact and manageability is lost.