15 Minute Air Fryer Adobo Shrimp Toast Recipe...

Crunchy Crunchy without the Frying.

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Have you purchased my new blend Cali Guisada? Tell me what you think of it. What did you use it for? Does the fact that sometimes it clumps up in the bottle annoy you like it annoys me? LOL! Tell me down in the comments.

Sazon was dedicated to my Nana, including achiote (a shrub, a tree, a seed) brought to the island of Boriken by our indigenous ancestors and immediately incorporated into the native vegetation. Of course, we use wild achiote that is grown in San Sebastian, Puerto Rico on a small farm.

Adobo Seco was dedicated to my mom. A “newer” seasoning preferred by Puerto Ricans (but introduced by Spain) that was created to mimic the flavors of a Spanish marinade without the liquid. Includes turmeric, garlic and cumin.

But, Cali Guisada is dedicated to me. An homage to me and my family, the Cali-Ricans. We cruised the boulevard on Sundays in our lowriders. We grilled carne asada at the park, but ate it with a side of ACG. We wore Dickies with a crease and cadenas with Puerto Rico medallions engraved with El Morro.

All together you have the trifecta of women and their personalities and upbringings.

It’s a mild, sweet and smoky blend. Which means I urge you to add a healthy amount of spicy chiles (fresh, dried or ground) to complement the full complexity of Cali Guisada. UPDATE: There is a small amount of Cobanero chile in the blend. I'm very sorry I left that out. Just in case you're sensitive/allergic to capsicum.

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Air Fryer Adobo Shrimp Toast Recipe

Yields 2 servings

4 slices of your favorite bread

8 - 13/15 shrimp, deshelled and deveined

3 scallions, finely minced

1 tablespoon fish Sauce

2 tablespoons cornstarch

1 tablespoon egg whites, or one egg white if you’re using from fresh

1 teaspoon salt-free adobo seasoning

Mince your scallions and set aside.

I always give my shrimp a little rinse before using it. I don’t know why. Habit?

Remove the tail, shell and veins from your shrimp and discard. Give your shrimp a good smash to flatten and mince thoroughly. You don’t really have to smash it, but I find that it speeds up the process. Mince until it becomes a gluey paste.

Place shrimpy gluey paste in a medium-sized bowl. Add in your fish sauce, scallions, cornstarch, eggs whites and adobo seasoning. Thoroughly combine.

Lay out your slices of bread and remove the crusts. Or, not. You can keep them if you like crusts. Place two tablespoons of shrimpy gluey paste onto a slice of bread and spread it out evenly. Wall to wall. Place the other slice of bread on top, creating the sandwich.

Rub a little olive oil onto both sides of the sandwich. Put the sandwiches into the air fryer at 400F until the bread is golden brown; 5-10 minutes.

Cut into triangles and serve.

FOR THE VISUAL LEARNERS

eatgordaeat

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Random Sauce for Air Fryer Adobo Shrimp Toast

Although the shrimp toast gets nice and crispy without frying it in oil, it also tends to be a little more dry than if you fried it. With that being said, this can be solved with a sauce. Which I figured out after I made the toasts.

Now, I know this is going to piss some of you off. However, since I literally just made the sauce up in the moment, I don’t remember measurements. Please feel free to leave your frustrations down in the comments.

The good news is that everyone is different on what flavors they want to be more forward when they make something. I chose to use cocktail sauce (instead of ketchup) because I thought the horseradish in it would be a nice addition. Also, because I had it. I added a little lemon because I would add lemon to almost everything if I could. And adobo because it absolutely needed garlic.

I don’t really like mayo, so my sauce is a lot more lemon forward.

Mayo

Cocktail Sauce

Lemon

Salt-Free Adobo Seasoning

Just try it and let me know how it works out and what you think. Kthnxbye.