I’ve been working in food media for nearly 40 years. Assuming that I read or scan 200 recipes every month (and that’s probably a conservative estimate) that translates to nearly 100,000 recipes. At times, it feels like I have seen it all. 

But every so often I come across an intriguing dish that demonstrates true out-of-the-box creativity. Kelly Song’s beguiling Shrimp Toast Salad is the most recent example. 

Shrimp toast is a popular Cantonese-style appetizer. Very finely minced shrimp flavored with cilantro and scallions is spread on white bread and deep-fried until golden. Delicious, but definitely not a meal. Kelly’s genius move was to think about panzanella, the summery Italian bread salad, and translate shrimp toast flavors into a dinner-worthy format.

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The recipe starts by tearing a baguette (tastier, and sturdier, than the usual sandwich bread) into rough chunks and crisping them up in a hot pan with a little oil. Whole shrimp are then sautéed in the empty pan and tossed with the crispy croutons and chopped cucumber, a panzanella mainstay.

The rest of the recipe relies on Cantonese ingredients—cilantro, scallions, sliced chile, rice vinegar, soy sauce, and chili sauce. Drizzle with sweet chili mayo (a classic accompaniment to shrimp toast), sprinkle with sesame seeds, and dig in. This bold dish looks nothing like shrimp toast but the flavors are all there. 

In case you’re curious, here are two more “quirky” recipes on frequent repeat in my kitchen. Chicken Milanese Caprese combines two of my favorite Italian dishes to make an appealing one-dish dinner. Yes, please! And why not replace the usual fried fish with crispy cauliflower bites when making Baja-style tacos? Tradition is wonderful, but so is originality. Discover the pleasures of the unexpected recipe. 

P.S. Have something you’d like me to write about? Drop me a line at [email protected].

I’ll be back in your inbox on Sunday. Until then, here are some suggestions for the end of August.