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Shrimp Toast II
April 25, 2015

These fry up quickly, so keep your eye on them. I used panko bread crumbs, and you get plenty of that sweet, fresh shrimp flavor with every bite. Here's a tip for you that will save you lots of time. Trim the crusts, spread the shrimp mixture on both sides, coat with the breading, and THEN cut into triangles. My hubby said he thinks these really need dipping sauce, so we tried traditional cocktail sauce and peanut sauce. We liked both, but I'll play around with some other sauces to find the best. I don't fry often, but these were worth the splurge, and we thoroughly enjoyed them.

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