Shrimp Toast with Orange Marmalade

4 to 6 servings


  • 12 ounces, any size, Contessa Cooked Tail-off Shrimp

  • 1 small red onion, finely chopped

  • 1 teaspoon ground sage

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground red pepper

  • 2 eggs, egg whites only

  • 1/3 cup plain bread crumbs

  • 1/2 cup orange marmalade

  • 2 teaspoons orange juice

  • 1 teaspoon red pepper flakes

  • 1-2 tablespoons olive oil

  • 8 slices sandwich bread, crusts removed, cut into 3 strips


  • In a small mixing bowl combine the orange marmalade, orange juice, and red pepper flakes.

  • Mix well and set aside.

  • In a food processor or blender, process the shrimp, sweet onion, sage, salt, and red peppers until finely chopped.

  • Transfer mixture to a medium bowl and gently stir in egg whites.

  • Once the mixture is thoroughly combined, spread mixture evenly to one side of the sliced bread.

  • Coat the same side of bread with bread crumbs.

  • Repeat until all bread slices have been coated.

  • In a large skillet or wok, heat olive oil and fry each side of the bread until bread turns golden brown.

  • Drain on paper towel and serve.