Chef Antonia Lofaso, The Sun Wine & Food Fest 2025, Mohegan Sun, Uncasville, CT, USA

We had the opportunity to attend Celebrity Chef Antonia Lofaso’s demo on how to make Shrimp Toast on Saturday, January 25, 2025, during The Sun Wine & Food Fest 2025 at Mohegan Sun in Uncasville, Connecticut. Food Network television fans know Chef Antonia Lofaso from her competing (and winning) competitions since 2007. A graduate of the French Culinary Institute in New York in 2002, her first job was working for Wolfgang Puck. She now owns three restaurants in California (DAMA – Latin American cuisine, in Los Angeles, SCOPA Italian Roots, in Venice, Black Market Liquor Bar, in Studio City), and continues to compete.

Chef Antonia Lofaso

Chef Antonia drew a large audience on the Main Stage during the Grand Tasting, part of the 4-day festival’s special events, for her demo of how to make Shrimp Toast, and we cannot wait to make this recipe at home!

Chef Antonia Lofaso

Chef Antonia Lofaso – Shrimp Toast

Chef Antonia’s Recipe Notes: Buy the least expensive shrimp that are peeled, tail-off, cleaned, and deveined as you are going to puree them. She is an East-Coast, New York girl and uses Hellmann’s mayonnaise.

Shrimp Toast Ingredients:

Shrimp
Water Chestnuts (gives textures to the toast)
Egg
Cornstarch
Season Oil to season
Soy Sauce to season
Salt (a small amount)
Fresh Cilantro
Green Onions
White Bread, roll out to flatten

Method: Put ingredients in a food process and pulse all together. You want it to be chunky.

Chef Antonia Lofaso

Spread the shrimp mixture over the bread, corner to corner, side to side. Use a spoon and remove a little of the mixture from the center of the bread so that it does not buckle when you deep fry the toast.

Heat a deep fryer then add the shrimp toast face down until golden brown.

Note: The egg and cornstarch will help bind the shrimp ingredients, so the mixture adheres to the bread when deep-fried.

Chef Antonia Lofaso

Sauce Ingredients:

Hellmann’s Mayonnaise
Hot Sauce

Method: Mix the two ingredients together. The hot sauce has heat, vinegar, and salt which blends well with the mayonnaise. Pour the sauce in a squeeze bottle.

Topping Ingredients:

Persian Cucumbers
Micro Shiso
Micro Mizuna
Bonito Flakes

Method: Cut Persian cucumbers in half lengthwise, then widthwise to create little half-moon cucumber crescents.

Plating: Place the Shrimp Toast on a plate. Drizzle with the sauce, then top with cucumber crescents, micro shiso, micro mizuna, and bonito flakes.

Shrimp Toast

Until next time, Bon Appetit!

Chef Antonia Lofaso
Website: https://www.chefantonia.com/
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Chef Antonia Lofaso

Read more about The Sun, Wine & Food Fest in the following sections: Chefs’ Recipes section: Chef Scott Conant, Chef Maneet Chauhan, Chef Leah Cohen, and Chef Michele Ragussis.

For more information on The Sun, Wine & Food Fest at Mohegan Sun 2026 or one of their other upcoming events and concerts, please visit the website: www.mohegansun.com.

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