Curried Shrimp Toasts

Curried shrimp toasts are the kind of cocktail-party appetizer that always disappears first off the platter, originally served aboard the Sir Francis Drake sailing yacht and still earning its keep at every gathering since. The shrimp salad gets layered flavor: curry powder bloomed in oil twice (once with the shrimp, again with the sautéed onions and peppers), then bound with mango chutney for sweet-fruity depth and a small hit of soy for umami salt.

Mayo goes in last, just before serving, so the whole mixture stays loose and spoonable on the toast rather than sliding off in a stiff wad. Toasted baguette slices give you a sturdy crisp base that won’t go soggy under the chilled topping. Make the filling up to 4 hours ahead so the host can actually enjoy a drink.

Pro Tips

• Sauté shrimp just until pink and barely opaque, about 2 minutes. Overcooked shrimp turn rubbery and ruin the texture.
• Bloom curry powder in the oil with the shrimp; raw curry tastes dusty and sharp without that brief contact with hot fat.
• Toast the baguette close to serving time and cool slightly before topping. Hot bread melts the mayo into a slick.
• Top within 30 minutes of serving to keep the toasts crisp under the chilled salad.

Variations

• Sub a few flakes of crab in for some of the shrimp for a richer seafood mix.
• Swap mango chutney for tamarind chutney for a tangier finish.
• Sprinkle minced cilantro or scallions on each toast just before serving for a fresh green pop.