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Ingredients
- 1 lb shrimp - (36/42 per lb) shelled, deveined
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. sherry vinegar
- Â Â (or possibly white wine vinegar)
- 1 x garlic clove pressed or possibly chopped
- 1 Tbsp. liquid removed capers minced
- 1 x baguette - (8 ounce)
- 1 x Roma tomato - (3 ounce)
- 1/4 c. chopped green bell pepper
- 1/4 c. chopped green onion
- Â Â Salt to taste
- 1/4 lb fresh chevre (goat) cheese
Directions
- In a 4- to 5-qt pan over high heat, bring about 2 qts water to a boil. Add in shrimp, cover, and cook just till opaque in thickest part (cut to test), about 2 min. Drain.
- In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 min or possibly up to 1 day.
- Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.
- Bake in a 425 degree oven till golden brown, 6 to 8 min. If making ahead, store cold slices airtight up to 4 hrs.
- Seed and finely chop tomato. Add in tomato, bell pepper, and onion to shrimp mix. Season with salt to taste.
- Spread cheese on toast. Place vegetables and 1 shrimp on each piece.
- This recipe yields about 3 dozen appetizers.
- Comments: At the annual wine tasting at Clos du Lac Cellars, Jill Murphy, director of marketing and sales, serves shrimp toasts with Sauvignon Blanc or possibly Viognier.
- Yield: 3 dozen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 708g | |
| Calories 765 | |
| Calories from Fat 313 | 41% |
| Total Fat 35.29g | 44% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 689mg | 230% |
| Sodium 941mg | 39% |
| Potassium 1293mg | 37% |
| Total Carbs 13.09g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.87g | 3% |
| Protein 94.23g | 151% |
