Step 1

Preheat oven to 300°F.

Step 2

Use a food processor to pulse shrimp until finely chopped but be careful to not turn it into a paste. If you don't have a food processor, you can finely chop it with your knife into small bits. Set aside.

Step 3

Heat oil in a pan over medium heat. Add shallots and cook until soft and translucent, about 2-3 minutes. Add shrimp and season with ¼ tsp salt and pepper each. Use your wooden spoon to break the shrimp into little pieces and cook until opaque, about 2-3 minutes. When shrimp is 75% cooked, turn off the heat and stir in the fish sauce and green onion. Cook for 1 minute more.

Step 4

Take the pan off the heat and let cool for about 5 minutes. Add in mayonnaise and cheese and stir to combine. Season to taste.

Step 5

Schmear each slice of bread with a thin coating of the shrimp mixture and top with a little more cheese, if desired. Continue until all the shrimp has been used. Place toast in a single layer on the baking sheet about ½ inch apart.

Step 6

Bake for 8-12 minutes or until baguette is lightly toasted and cheese has melted. Serve warm or at room temperature.