Seafood Toast Cups
If you ever find yourself in need of whipping up a fancy dinner but also happen to be crunched for time, then these Seafood Toast Cups might very well save the day! They are just as tasty as they are elegant, and come together in no time at all!
Seriously… next time you’re looking for a healthy recipe that’s super quick and easy to whip up but yet, looks AND tastes good enough to be worthy of being served on a special occasion, this is it right here!
Well, providing that you love seafood, of course. Because this dish, it’s LOADED with tons of shrimp and scallops, oh, and mushrooms too, because you know, seafood and mushrooms, they just go so well together. And all these lovely ingredients, they all swim together in a lusciously creamy sauce that feels super rich but that’s in fact made with chicken broth, whole milk, a [generous] splash of white wine as well as a little bit of corn starch, for thickening. No tons of butter, flour and heavy cream were used here…
Still, I’m telling you, this dish is just as delicious as it is elegant. It’s a recipe that you’ll want to make time and time again. Special occasion or not!
Fisrt, you’ll have to make the toast cups. To do that, start by preheating your oven to 400°F.
Then, on a flat work surface, flatten the slices of bread (I strongly suggest that you remove the crusts, but it also works with the crusts on, if you prefer to leave them) with a rolling pin to about 1/8″ (3mm) thickness; lightly brush the tops with extra-virgin olive oil and sprinkle with salt and pepper.
Gently press the flattened bread slices into the cups of an ungreased 12-cup muffin pan, overlapping as needed to form cups
Bake 10 to 12 minutes or until the cups are lightly browned and hold their shape when you take them out of the pan.
While the toast cups are in the oven, heat a few tablespoons of olive oil in a saute pan set over medium heat; add the onion, garlic, mushrooms salt and pepper and cook, stirring often, until softened and slightly browned, about 5 minutes.
Add the shrimp and bay scallops and cook until opaque, about 2-3 minutes…
Add the chicken broth and white wine and bring to a simmer.
Meanwhile, combine the milk and corn starch together in a small measuring cup and whisk until well combined; add that to the pan and stir well.
Continue to simmer for another minute or so, until the sauce is thickened, then remove the pan from heat and stir in the chopped parsley.
If you happen to have some fresh basil on hand, by all means go ahead and throw in about a teaspoon or so. Don’t go getting out of your way just to get some though; while it does add a nice little peppery touch to the overall flavor of the dish, the sauce won’t suffer that much if you leave it out entirely…
All that’s left to do now is place the toast cups on serving plates and fill them with that delicious, rich and creamy seafood mixture…
Serve your Seafood Toast Cups without delay, with a side of Lemon Garlic Oven Roasted Asparagus, maybe, or any other vegetable that you like…
Seafood Toast Cups
Ingredients
For the toast cups
- 8 slices whole wheat bread, crusts removed
- 1 tbsp extra-virgin olive oil
- Sprinkle salt and pepper
For the seafood sauce
- 2 tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, thinly sliced
- 1/2 tsp salt
- 1/2 tsp white pepper
- 12 oz medium raw shrimp, cleaned and deveined
- 10 oz raw bay scallops
- 1/2 cup chicken broth
- 1/2 cup white wine
- 1/2 cup whole milk, or non-dairy milk of your choice
- 2 tbsp corn starch
- 1/4 cup chopped parsley
- 1 tsp fresh basil leaves, optional
Instructions
- Preheat your oven to 400°F
- On a flat work surface, flatten the slices of bread with a rolling pin to about 1/8" (3mm) thickness; lightly brush the tops with extra-virgin olive oil and sprinkle with salt and pepper.
- Gently press the flattened bread slices into the cups of an ungreased 12-cup muffin pan, overlapping as needed to form cups. Bake 10 to 12 minutes or until lightly browned and cups hold their shape.
- Meanwhile, heat a few tablespoons of olive oil in a saute pan set over medium heat; add the onion, garlic, mushrooms salt and pepper and cook, stirring often, until softened and slightly browned, about 5 minutes.
- Add the shrimp and bay scallops and cook until opaque, about 2-3 minutes
- Add the chicken broth and white wine and bring to a simmer.
- Meanwhile, combine the milk and corn starch together in a small measuring cup and whisk until well combined; add that to the pan and stir well.
- Continue to simmer for another minute, until the sauce is thickened, then kill the heat and stir in the chopped parsley and basil, if using.
- Place toast cups on serving plates and fill with seafood mixture; serve without delay.
Nutrition
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5 Comments on “Seafood Toast Cups”
It looks amazingly delicious! I love seafood, so this dish is perfect for me 🙂
this looks so good even tho i havent made it. I just had chicken and waffles for supper .
I made the waffles from a store bought pkg of hush puppy nix 97 cents made 8 nice squares . I thing your recipe would go good with these hush puppy waffles. Just thought ide pass it on Betty from Pa.
Omg. Sonia.. these look so goo. I’m dying to try this.
However, i read that some of the ‘healthy food’ you’re eating every day are making your fat cells sick and making it impossible to lose weight.
What do you think about this ?
This is such an interesting idea! I wonder how it would go with gluten free bread? I may have to give it a try and find out!
I really don’t see why it wouldn’t work, Chelsea. Do let me know how it goes if you end up trying it! 🙂