| 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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