| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
10 |
Servings |
INGREDIENTS
| 1 |
lb |
Shrimp; peeled & deveined |
| 1 |
c |
Extra-virgin olive oil; divided |
| 3 |
|
Shallots; peeled & chopped |
| 2 |
tb |
Minced garlic |
| 2 |
c |
Fresh bread crumbs |
| 1 |
c |
Italian parsley leaves |
| 1/4 |
c |
Freshly grated Parmesan cheese |
| 1 |
tb |
Well-drained capers |
| 1 |
ts |
Fresh lemon juice |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 2 |
|
Baguettes; sliced diagonally |
|
|
1/4" thick |
| 1 |
lg |
Clove garlic; peeled |
INSTRUCTIONS
Wash shrimp and pat dry.
Heat 2 tablespoons of the oil in a heavy saute pan over medium-high heat.
When hot, add shrimp, shallots, and minced garlic. Saute for about 3
minutes or until shrimp has just turned pink.
Scrape in a food processor fitted with the metal blade. Chop, using quick
on-and-off turns. Add 1/3 cup of the oil, bread crumbs, parsley, cheese,
capers, lemon juice, salt, and pepper and process until just combined. Do
not puree.
Preheat oven to 400 degrees. Using 1/4 cup of the oil, brush each slice of
bread and then rub with the garlic clove. Lay the slices on a baking sheet
in a single layer. Bake for about 6 minutes or until golden brown. Remove
from oven and spread the shrimp mixture on top of each slice. Drizzle with
remaining oil and serve immediately.
Yield: approximately 40 HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13
WINE TASTING
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #818 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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