Tomato Toast With Buttered Shrimp Recipe (2024)

I just have to say that I enjoy the notes from readers just as much as the recipe itself. It is such a joy to learn from folks who have actually made the recipe, and were in the trenches about the subtleties of the cooking process and the flavors. I often read the notes prior to making the dish because often I will find a tweak to the original that sounds even better. Its just so much fun!

The way she recommends to do the bread isn't toast, strictly speaking. It's fried bread -- a staple of the classic English cooked breakfast fry-up, done in that case in bacon fat! But say "fried bread" to an American and they turn pale with horror. This because, of course, the bread soaks up quite a bit of the fat. "Toast" sounds so much nicer.

I would back off the cooking time for the shrimp, especially if you're using smaller shrimp. I use 16-20s most of the time (grocery stores call them jumbo, but they're not quite jumbo), and they are done in about 2 minutes because they're going to keep cooking once they're off the heat. So the extra minute in the wine will definitely finish them off.

Isn't this Americanized bruschetta? Not a criticism, you understand, because I love bruschetta.

This was quite tasty! I used the same pan to quickly sauté some tender greens as a side. Definitely will make again.

Holy Moley, this was good! I was tired and a little sick of cooking and it was too late to pull something out of the freezer except for half a bag of frozen shrimp which I knew would thaw quick enough to make for dinner. Someone had recently raved about Alison Romans recipes, so this is what my search turned up on the NYT cooking app. Within an hour, the farmers market tomatoes, garlic, and parsley that I had just bought, some Shrimp and bread turned into a magical dinner. Thanks Ms Roman!

I used mint instead and it was fantastic! I didn't fry the bread but toasted thick cut sourdough then piled on the tomato, shrimp, and sauce and it was a perfect, light, and delicious meal

This would be good over small pasta as well

I used basil instead of parsley or cilantro, so it really was sort of a big bruschetta. And a dash of balsamic wouldn't have been a bad thing. It was quite good and I'll probably make it again while big local tomatoes are still available.

Delicious but a little salty. I cooked with parsley and I used farmhouse walnut and raisin bread. The raisin added a sweet touch to counter the salt. Next time I’ll use coriander and less salt. Otherwise I’ll definitely do this one again.

Wonderful! The suggestion of adding sautéed greens is a good one--will add that next time. FYI: I toasted rather than fried the bread--as long as they was eaten right after toasting, the slices held up very well.

I know this recipe is about the toast, and not suggesting anyone shouldn't use it. Just wanted to mention that our variation, using riced cauliflower in place of the toast, went very very well!

Made 1/2 recipe as written (parsley, wine) except that I toasted the bread. My garlic got a little too brown, but this was delicious. Definitely going in the rotation. Maybe just a few red pepper flakes.

So GD good. The white wine added a great flavor dimension. Getting the bread crispy around the edges and surface is key.

This is quite good, but you’d never serve this with the tails on the shrimp since that would make this nearly impossible to eat. In general, leaving tails on shrimp is a bad idea when serving. Except for something like shrimp co*cktail where the tail serves as a “handle.”

I would make this every night of my life as long as I could get summer tomatoes

We slathered a bit of mayo on the fried baguette and added diced chorizo from Spain in the last minute to the shrimp, because we're in the South of France and gilding the lily. Kids claimed it was the Best Thing they ate with a side of steamed greens from the market.

I swapped the parsley/cilantro for basil. What an added punch of flavour!

Fabulous recipe that makes delicious seem easy. Made half last night as an appetizer/side dish for friends. Accidentally used a French baguette but sliced it the long way, which worked fine. One piece had parsley and the other cilantro. (Not everyone loves cilantro as much as I do.) might slice shrimp next time as mouthfuls were large. No leftovers.

This was terrific. I halved the toast and tomatoes (for two) but made the full amount of sauce and topping (used basil as that was what I had). Substituted chicken broth for wine (can’t do alcohol) and added a little grated Parmesan on top. It was REALLY good and very easy. The bread slices were pretty big so it easily absorbed the extra sauce without getting soggy. I had some leftover cooked shrimp so I added them when I added the broth. All good.

Go easy on the salt. Slice raw fresh corn off the cob and pour a little sauce over to serve on the side. Perfect summer meal.

So looking forward to when real tomatoes are in season here in Massacusetts. In the meantime I halved cherry tomatoes from WF and added them before Step 4, before the shrimp and the wine. Then put eveything over the toast and it was perfect! As always, thank you, Alison.

This is the famous dish Shrimp Longhi offer up at the restaurant in Lahiana on Maui.

This is a keeper! loved it!!

I am consider making this but instead of toast using Jasmine rice and some green beans. Any thoughts?

followed this recipe to a tee and it was a home run and on recipe on repeat.

The flavors were fabulous except for the burned “toast”. I will definitely do this again, but next time I will use the toaster oven to toast the bread and then brush the tops with olive oil.

We used wild Patagonian shrimp, big and juicy, but they only need to be cooked for a few minutes.

Good recipe. Drained a small can of diced tomatoes well with 2# shrimp

Excellent! Used Mada Joffey’s Garamond masala recipe. Marinated the shrimp 4 hours. Let stand until it reached room temp before cooking. Used multicolor cherry tomatoes.