Lunchbreak: Stephanie Izard’s shrimp toast and details on her new cookbook

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Stephanie Izard


Gather & Graze Book Launch!

Get your Gather & Graze on! Join Chef Stephanie Izard in celebrating the release of her new cookbook, “Gather & Graze: 120 Favorite Recipes for Tasty Good Times,” with a special book launch event! Pick up your copy of the book, and enjoy bites straight from the book as well as brews from our pals at Goose Island!

Package include beverages, bites and a copy of the book.


6:30 PM April 3rd

Goose Island Barrel Warehouse

603 N Sacramento Blvd, Chicago IL


Girl and the Goat – 809 W. Randolph

Little Goat – 820 W. Randolph

Duck Duck Goat - 857 West Fulton Market


Shrimp Toast



  • 1 lb jumbo shrimp (21-25 count), peeled and deveined
  • 2 large egg whites
  • 2 tablespoons sambal oelek
  • 1 ½ tablespoons Shaozing rice wine or dry sherry
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons fish sauce
  • 1 ½ tablespoons heavy cream
  • 1 tablespoon chopped preserved lemon zest (homemade or store-bought)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sugar
  • Kosher salt
  • 2 teaspoons canola oil


Slice a third of the shrimp into ¼-inch-thick pieces and set aside on ice or return to the fridge. In a food processor, combine the remaining shrimp, egg whites, sambal oelek, rice wine, soy sauce, fish sauce, cream, lemon zest, sesame oil, sugar, and ½ teaspoon salt. Process until smooth. Transfer to a bowl and fold in the reserved sliced shrimp. Heat the canola oil in a small sauté pan over medium-high heat. Add a small dollop of the mousse and cook through, about 2 minutes. Taste and add more salt to the entire batch, if necessary.



  • 1 cup good-quality mayonnaise
  • 1 ½ teaspoons fish sauce
  • 1 teaspoon sambal oelek
  • ½ teaspoon toasted sesame oil
  • 8 slices good-quality white bread
  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons roughly chopped fresh cilantro
  • 3 tablespoons roughly chopped scallion greens


In a small bowl, whisk together the mayonnaise, fish sauce, sambal oelek, and sesame oil. Spread the shrimp mousse on each slice of bread in a ½-inch-thick layer. Heat a large griddle or nonstick sauté pan over medium-high heat and add about a third of the butter. When the butter melts and starts to sizzle, put 2 or 3 pieces of the bread, mousse side down, in the pan. Cook until the mousse puffs, 5 to 6 minutes, before flipping and browning the toast side to a golden color, 3 to 4 minutes. Once fully cooked, the shrimp mousse will be firm and reddish in color. Repeat until each piece of toast is cooked. Slice each toast into 3 strips. Drizzle with the aioli and garnish with the cilantro and scallions. Serve hot.


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