No takeout needed for this easy and unexpected party food straight off the Asian buffet menu. The food processor does the bulk of the work, keeping these fast to prep. (The shrimp mixture can be made early, and the bread can be sliced well before it’s needed.)

Serve these with purchased cocktail sauce, or make your own by combining ketchup, hot sauce, horseradish and a dollop of mayonnaise. For extra bite, mix in minced fresh garlic.

Shrimp Toasts with Cocktail Sauce

1 pound raw shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon smoked paprika

3 egg whites

2 loaves hard-crust bread, such as ciabatta

Canola oil, for frying

Cocktail sauce, for serving

Heat the oven to 200 degrees.

In a food processor, combine the shrimp, salt, pepper, garlic powder and smoked paprika. Process until the shrimp are completely broken down and smooth, about 1 minute. Set aside.

In a medium bowl, whisk the egg whites until frothy. Fold in the shrimp mixture until fully combined.

In a Dutch oven, heat about 2 inches of oil until it reads about 375 degrees on a frying thermometer. While the oil heats, cut the bread into 1/2-inch-thick triangle slices or 3-by-1/2-inch-thick sticks.

When the oil is ready, spread a thin layer of the shrimp mixture over one side of each bread triangle. Alternatively, one end of each stick can be dunked in the shrimp mixture to coat.

To fry, float the toasts in the oil and fry for 1 to 2 minutes per side, or until golden. Transfer to paper towels to drain, then to an oven-safe plate. Finished toasts can be kept warm in the oven while frying the remaining toasts. Serve hot with cocktail sauce. Serves 24.