Recipes Shrimp and Water Chestnut Toasts 5.0 (2,684) Add your rating & review At 66, his luxe Chinese restaurant in downtown Manhattan, Jean-Georges Vongerichten serves crunchy toasts he identifies as "New York Chinese." "Shrimp toast doesn't exist in China," he says. "You don't find spaghetti and meatballs in Italy either." Vongerichten adds a tiny dice of water chestnuts to the rich shrimp topping, which makes it extra juicy. More Shrimp Recipes By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on May 3, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 40 mins Yield: 6 Ingredients 3/4 pound medium shrimp—shelled, deveined and coarsely chopped 4 tablespoons unsalted butter, softened 6 canned whole water chestnuts, drained and cut into 1/8-inch dice 2 large scallions, sliced crosswise 1/4 cup Shao-Hsing cooking wine or dry sherry 1 tablespoon plus 1 teaspoon low-sodium soy sauce 1 tablespoon Asian sesame oil 1 teaspoon salt 1 teaspoon sugar 1 baguette, sliced 1/3 inch thick on the diagonal (24 slices) Vegetable oil, for frying 1/4 cup sesame seeds Directions Preheat the oven to 450°. In a food processor, combine half of the shrimp with the butter and process until pureed. In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar. Blend in the shrimp butter. Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice. In a large skillet, heat 1/8 inch of vegetable oil until shimmering. Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture. Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds. Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up. Repeat with the remaining toasts, adding more vegetable oil to the pan as needed. Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through. Serve right away. Suggested Pairing For this take on "New York Chinese," try pouring a Riesling from New York or Washington State. Rate it Print