| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Vietnamese | Vietnamese, Appetizers, Seafood | 16 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh or frozen, peeled and deveined, uncooked shrimp |
| 1 | tb | Cornstarch |
| 1 | tb | Prepared fish sauce, if desired |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Grated gingerroot (or 1/4 teaspoon ground ginger) |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 6 | Shallots, minced (about 1/3 cup) | |
| 4 | Garlic cloves, minced | |
| 16 | (1/2-inch thick) slices French bread, 2-2/1 inches in diameter | |
| 16 | Fresh cilantro leaves (Chinese parsley or fresh coriander leaves) |
INSTRUCTIONS
Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993 Thaw and chop shrimp. Heat broiler. In medium bowl, combine all ingredients except bread and cilantro leaves; mix well. Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish with fresh cilantro. Makes 16 appetizers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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