Vanilla Shrimp Crostini
A tantalizing combination of textures and flavors, this
appetizer is a great replacement for shrimp cocktail on
the holiday buffet.
Prep: 15 min - Cook: 10 min
1 baguette French bread
2 ounces Gruyere or Manchego cheese
1 pound large uncooked shrimp, peeled and deveined
4 tablespoons butter, divided
1/2 cup dry white wine
2 teaspoons McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Basil Leaves
1/4 teaspoon McCormick® Ground Red Pepper
roasted red bell peppers, chopped (optional)
fresh chives, snipped (optional)
1. Cut baguette into 1/4-inch slices, on the diagonal. Broil
until lightly toasted. Using a vegetable peeler, shave cheese
into very thin slices. Set aside.
2. Sauté shrimp in 2 tablespoons butter in large skillet over
medium-high heat, one minute per side. Add wine, vanilla, basil,
and red pepper. Cook 2-4 minutes or until shrimp are pink.
Remove shrimp from pan. Boil sauce one minute more; remove pan
from heat and whisk in remaining butter, one tablespoon at a time.
The butter must melt gradually to form a creamy sauce.
3. To assemble appetizers, brush toasted baguette slices with
warm sauce from skillet. Top baguette slices with 1-2 thin
slices of cheese, then 1-2 shrimp (depending on size); brush
with additional sauce. Garnish with roasted red bell pepper
and chives, if desired.
Makes 24 appetizers
Nutritional Info Per Serving:
Calories 115, Fat 4 g, Cholesterol 38 mg, Sodium 209 mg,
Carbohydrates 13 g, Fiber 1 g, Protein 6 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by McCormick, Inc.