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From AARP magazine

Baked Shrimp Toast

(Makes 24 toasts)

Instead of the fried approach, our version is baked and also features cilantro.

12 ounces precooked shrimp, peeled and deveined
1 egg white, lightly beaten
1 tablespoon cilantro, chopped
1 scallion, finely chopped
2 teaspoons cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon salt
6 thin slices white bread
3 tablespoons melted butter
Fresh cilantro leaves and toasted sesame seeds, for garnish

1. Preheat oven to 400 degrees. In a food processor fitted with a metal blade, pulse the shrimp until finely chopped. Add egg white, cilantro, scallion, cornstarch, ginger, and salt. Pulse several more times until the ingredients are thoroughly combined. 2. Remove crusts from bread. Lightly brush both sides of each slice with melted butter. Cut each slice into 4 triangles. Spread shrimp mixture over each of the triangles, distributing evenly. 3. Bake 10-12 minutes, or until light golden brown. Sprinkle with toasted sesame seeds and garnish with cilantro leaves, if desired. Make-ahead tip: Make shrimp toast topping up to a day in advance and refrigerate until ready to use.

Nutrients per serving (1 toast)
Calories 42
Protein 4g
Carbohydrate 3g
Fat 2g
Dietary fiber 0g
Cholesterol 31mg
Sodium 118mg