Lemongrass Shrimp on Toast

• 8 macadamia nuts, chopped
• 3 medium shallots, chopped
• 3 garlic cloves, chopped
• 2 small dried red chiles, crushed
• 2 tablespoons minced fresh lemongrass bulb
• 1 tablespoon minced fresh ginger
• 1 tablespoon fresh lime juice
• 1 tablespoon sugar
• 1/2 cup unsweetened coconut milk
• 1 teaspoon freshly ground pepper
• Kosher salt
• 1 pound medium shrimp, shelled and deveined
• 2 tablespoons vegetable oil
• 6 thin slices of white sandwich breadcrusts removed, toasted and cut into 4 squares each
• 1/2 cup creme fraiche
• Cilantro leaves, for garnish

1. In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar.
2. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt.
3. Add the shrimp and turn to coat with the marinade.
4. Cover and refrigerate for at least 4 hours or overnight.
5. In a nonstick skillet, heat the oil.
6. Add the shrimp and season with salt.
7. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes.
8. Spread each toast with creme fraiche and top with a shrimp.
9. Garnish with cilantro and serve.

nuts, shallots, garlic, red chiles, fresh lemongrass bulb, fresh ginger, lime juice, sugar, unsweetened coconut milk, freshly ground pepper, kosher salt, shrimp, vegetable oil, thin slices of white sandwich breadcrusts, creme fraiche, cilantro

Taken from www.foodandwine.com/recipes/lemongrass-shrimp-toast (may not work)