Creamy Garlic Shrimp Toast - Food Wishes 

You know you love a dish when you’re halfway from finishing before noticing that you’ve been holding with your knife and cutting with your fork. 😁

We've waited, some of us for up to a decade, to be told "after all, you are the Chef John...." Problem is, after a decade of watching him, I don't believe I darn well _can_ be!

And here comes Chef John with another recipe you hadn't realised you had been missing your entire life 😍

This could have been called ‘Crustaceans on Uncrusty Bread’. This looks amazing.

Oh yes! I have a bag of 16-20’s in the freezer, AND, I had no idea what to do for tonight’s supper! Thanks CJ! I’m a month away from two full years of preparing all but a handful of meals at home! We only succumbed to take out and delivery on approx. 10 occasions! And……..75-80% of my meal ideas have been generated from THIS channel. He’s turned me into a pretty darned good home chef! So, thanks again CJ!

“If you didn’t cut yourself, your technique was excellent.” I died! 🤣

After all, you are the host with the most of your shrimp toast.

We have a local delicacy in Cumbria and Lancashire called potted shrimp. They are these tiny brown shrimp which are boiled in sea water and then 'potted' in a nutmeg and Cayenne clarified butter. They are excellent on toast!

"Holding with knife but cutting with fork" is a translated Cherokee idiom for "never had a chance" also cheeky for "dropped on his head" in some parts.

Chef John is making 4 million subscribers look like they can cook....... bless you, Chef John.

My wife & I used to frequent this little place on the beach after a day of kayaking around the bay. It was kind of a dive bar with a few "upscale" dishes on the menu. One of those was our absolute favorite, and it was very similar to this. They used not only shrimp, but scallops, clams, mussels & crab. The perfectly toasted, buttery bread was served on the side, but we'd always spoon the seafood & sauce on top of the bread. Sofa king good! Sadly, that place got wiped out by the ocean a few years ago. :(

Finally, a rhyme with "after all, you're the Chef John..." The one we've all been waiting for. 🙏

the way you present your videos are more like a 'life lesson in cooking' than a recipe. I feel like your presentation is always something we can build on and make our own. THANK YOU!!

Creamy. Garlic. Shrimp. Toast. Everything there is a winner all by itself.

This is like a portable version of a shrimp scampi!

"MOMMY! CHEF JOHN MADE ANOTHER VIDEO FOR MY BIRTHDAY!" Bless him. 😆 And thank you, Chef John, for all your excellent content! My kids are very excited about this toast.

I make something like this, but use a portabella mushroom cap as the bread. So good

The toast coated with the clarified butter is the way I prepare my bread when making french onion soup. It acts as a "waterproof" coating so the bread doesn't absorb the broth so fast that it dissolves into the soup.

The knife and fork role reversal was classic lol! 😂

I understand cutting off the crusts, but if I am pan toasting the bread, I want that extra crunchy crust. Especially with a cream sauce. (:

I started making a version of this a couple months ago more or less by accident. I had the ingredients, and my daughter came over to visit. I really didn't have any other ingredients to cook except for a nice loaf of sourdough bread and some shrimp. The only thing I did differently was I also added a small pinch of generic cajun spice to the shrimp, and I put thin slices of goat cheese on the bread before I put the shrimp on. I was going to serve it with a small side salad, but we never got to the salad, because we had to eat it right away. What a strange coincidence. So far I have only made it twice. After the first time, you know I had to make it again.

Chef John says 90% 100% of the time BRILLIANT

Seafood in cream sauce is basically my favorite dish. Shrimp Alfredo, Crawfish Monica, I love it all.

How many years?? How many times have I come back to your page over the years for your recipes?? So glad and blessed to see you still posting. I've been through many phones lol

B'day today! I hope Chef will still feed me now I'm 64. I received a laser thermometer for the oven. In the last year I learned that my pans were not good quality and not hot enough. Now I have good pans and sharp knives. I can cut up vegetables fast. So thank you, Chef, and here's a slice of cake.

Yup he smashed pretty much the whole thing before the video was over. The best sign to try it immediately.

Halfway through the video I started thinking "You know, I never know when you want to use clarified butter and when to use regular"... and then you actually explained it! Thanks, Chef John!

I made it last night. Added a tad more cream and put it on pasta. Was fantastic.

Thanks chef John.The top five foods that I make for friends and family over the years are all your exact recipes and techniques

I’m not sure if I’m worthy of being the Chef John of anything tbh

Felt really comfortable when i saw u using knife and fork the way you did, using forks in the right hand and knives in the left hand is seen as reverse. Since i was little i used em the same way, causing me many grievances. Finally seeing a cook having the same disposition makes me happy, especially after witnessing all those tasty recipes.

Just finished making and eating this, wow delicious and so easy.....👍🦐🦐🦐

This is a much fancier version but I used to eat Shrimp Toast all the time at a family owned Chinese restaurant near my house. It is so effin good. It's crunchy, oily, creamy with a meat bite. I'll never forget it. They closed down and no restaurant I've been to since has it and if they do it's not made the same. The version here is much creamier.

Every time you do a recipe.. you make me feel so much better about when I agree with you and even when I don't. You are the kind of chef we all wish we could be.

I just came home from catching shrimp, got about five pounds. I open youtube and find my favorite chef uploading this. Thank you.

You are the Duff Beer Blimp of your Creamy Garlic Shrimp.

I have a bag of frozen gulf shrimp with their heads attached in the freezer. I have a list of what to make with that bag. You just made the list. Congrats!

Tried it today and everyone loved it. The toasted bread was the star of the show. Thank you!!!

This is how I cook and eat my shrimp every month..my favorite way! Delicious

This is actually a recipe I might try as a starter when I see my family. Looks absolutely stunning

Just made it! Just ate it! Just LOVED IT!!! FANTASTIC and so Simple!!! 🤗👍🏻

As I'm sure you know RU-vid has an endless # of cooking vid's but Chef John's kitchen is where I find my happy place! Clear, informative and helpful recipes & techniques and with a sense of humor. You make me smile and want to cook! Thanks Chef!

I've been watching Chef John for years, but this is the first time I've tried one of his recipes. I have to say it was amazing. Incredibly easy to prepare and the shrimp was creamy and delicious. A+

After all, you're the Chef John of your toast full of prawn!

Seriously tasty prawn toast. Thanks for the recipe.

First I was mad about the crazy cutting technique but then I got even madder that I am not eating this right NOW!

Over the top delicious! Better than any fancy restaurant. Amazing flavors.

Just looks really scrumptious I can't get the shrimp right now but I might do the garlic toast and cream,

I cannot believe his just said you are the Chef John!!! After over 10 years of watching him.

So chef John has started the new trend that’s better than both sliced bread and avocado toast. Genius.

Made this last night. Absolutely incredible. Thanks Chef John!

Made this today so quick and simple and so good

This is absolutely divine, easy too. Another winner.

Slicing some 26/31 size shrimps this way makes them go twice as far with more surface flavor. Totally Awesome!

This reminded me of the Shrimp Newburg my mom used to make--basic same sauce but with sherry instead of lemon juice and some added paprika. She served it on puff pastry shells--similar crispy buttery thing as your toast. Thanks for reminding me how easy to make this yummy combo!

Made this dish for lunch today, it was out-of-this-world delicious. Thank you so much for this wonderful recipe.

I think I'll attempt this one. I love shrimp beyond reason and the sauce looks wonderful!

This is by far one of the tastiest dishes I've made. I always make sure to let the sauce soak into the bread before digging in.

Thanks Chef, awesome presentation, gonna be trying this.

WOW that loos fantastic and simple its what's for dinner tonight thanks

I made it yesterday for lunch and it was absolutly devine!!! Thank you for a recepie which will become a staple 🥂🍾

Bless you and thank you for the recipe!

I'm making this tomorrow night. What a clever and delicious recipe.

OMG this looks so good! I'm going to make some tonight!

Looks absolutely delicious.

I love it and I try it thank you so much

Can’t wait to try this. Love Chef John!!!

Wow! I've got to try this! Thanks Chef Jon.

🤗 looks so delicious!! Thank you for sharing the recipe 🦐🥖🧈

Fantastic. I shall be cooking this soon.

Made this the other week, superb dish!

Chef John is a national treasure that we must protect at all costs.

After all, you are the chef John of how to mount your prawns

Magnificent! Will definitely try this very soon! After my upcoming colonoscopy. Magnificent dishes deserve time to be properly enjoyed and digested!

My good sir, you make make my life better, by inspiring me to make my life better through cooking - and that is not a small thing, so please take this to your heart! love from a norwegian home cook

Mmmm. This looks awesome. Reminds me a lot of your Creamy Chicken Toast recipe that I've tried before, except minus the peppers. Ohhh! I wonder how Tarragon would've gone with this instead of the parsley? I know you've said that Tarragon is one of your favorite seafood herbs. It just so happens that I was planning on cooking the last of my frozen U-15s tomorrow. But this time I think I am going with your "BBQ" Shrimp recipe since I also have some shrimp stock and fresh rosemary to use up, and it'll all go nicely with some homemade sourdough. But this one definitely deserves an earmark for next time!

Definitely trying this.

What an amazing trick with knife and fork at the end to instigate people to write comments! A talented person is talented everywhere

That looks sooo good. I’ll try this weekend.

oh my gawd Chef John!!! that looks incredible!!!

Fantastic recipe

Oh man, pure decadence... Thank you Chef John!

Looks delicious! 👍

Chef John TORE into that saucy, creamy delight! A sure indication of how good it must be

Выглядит аппетитно ~^^ Спасибо!..💗💗

Thanks Chef

Wow so delicious!

Oh my. I love this.

Oh this was just what I needed. I love when you have Sprimp or Scallops as choice.

Oh boy, that looks delicious!

Very …. Very … so glad You show us how to eat it …. Thank you

Wow, this may be the greatest appetizer ever.

Made this last night. It was on point.

So yummm - Thank you Chef John/

Waited the whole video for a pun…. Boom you are the chef John of what to put this on! Perfect 😍

Very much going to make this tonight.

"And as always ENJOY." Looks yummy 🔥

Boy that looks yummy 😋. That’s one for the bucket list.

Will be trying this

Delicious