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Home > Our Recipes > Jalapeno Dijon Shrimp Bites

Jalapeno Dijon Shrimp Bites

Recipe by chef Maddy Goldberg Find the chef on his Instagram account: @maddygoldberg

12
15'

Ingredients

For the toasts:

  • 3 Tbsp olive oil (45 ml)

  • 4 slices of sourdough bread

  • 1 clove garlic

For the topping:

  • 3 Tbsp mayo(45 ml)

  • 1 Tbsp Maille Old Style Mustard (15 ml)

  • 1 Tbsp Maille Dijon Mustard (15 ml)

  • 1 Tbsp fresh lemon juice (15 ml)

  • ½ Tbsp jalapeno, finely diced (6 g)

  • ½ Tbsp mint, chopped (6 g)

  • 36 cooked cold shrimp, shells and tail removed (buy pre-cooked or poach and cool in fridge)

  • 12 thinly sliced jalapeno rounds, optional for garnish

  • 12 toothpicks, optional

Instructions

  1. Place a cast iron or stainless-steel skillet over high heat for 5 minutes. Cut each slice of sourdough into 3 pieces, you should have 12 pieces total. Drizzle bread with olive oil on both sides. Working in batches, place bread flat onto the skillet and cook until charred, about 30 seconds. Flip to toast the other side. Repeat until all bread is charred. Rub one side of each piece of bread with the clove of garlic. Set aside.

  2. In a bowl, whisk together the mayo, Maille grainy mustard, Maille Dijon mustard, lemon juice, diced jalapeno, and mint.

  3. Add cooked shrimps and toss to coat. On each piece of toast, stack three shrimps using a toothpick to hold in place if needed. Optional: top with a sliced jalapeno round for garnish.