UMEBOSHI SHRIMP TOAST
PREP TIME: 5 MIN COOK TIME: 1 HR 20 MIN
1 lb of Poached Bay Shrimp (150-200/Lb)
1/4 Cup of Mayonnaise
1-2 Tbsp Entube Umeboshi Paste
1/8-1/4 Tsp Cayenne Pepper (To Taste)
Freshly Cracked Pepper
Thinly Sliced Cucumbers
Thinly Sliced Radishes
Very Thinly Sliced Red Onion
Pea Shoots or any Micro Greens
** Feeds 4 or 6 as a lunch or 8-10 as a small appetizer
1) Drain your shrimp well and pat dry with paper towels.
2) In a large bowl, mix the Umeboshi paste, cayenne,and a pinch of salt into the mayonnaise. Add lemon juice, one good squeeze at a time, until you have a nice consistency. Taste and re-season as desired.
3) Gently fold in the shrimp. Place some shredded greens onto your toast slices. Top each with a spoonful of the shrimp salad.
4) Top each lovely canapé with any of the garnishes we have suggested... or a combo of two or more... or you could also try a slice or a crumble of hard boiled egg, a tiny spoonful of salmon roe or a dab of straight Umeboshi Entube paste here - let your imagination run free...