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Receta Marinated Shrimp Bruschetta
by Global Cookbook

Marinated Shrimp Bruschetta
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Ingredientes

  • 1 lb shrimp - (36/42 per lb) shelled, deveined
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. sherry vinegar (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 Salt to taste
  • 1/4 lb fresh chevre (goat) cheese

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Bake in a 425 degree oven till golden brown, 6 to 8 min. If making ahead, store cold slices airtight up to 4 hrs.
  5. Seed and finely chop tomato. Add in tomato, bell pepper, and onion to shrimp mix. Season with salt to taste.
  6. Spread cheese on toast. Place vegetables and 1 shrimp on each piece.
  7. This recipe yields about 3 dozen appetizers.
  8. 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.
  9. Yield: 3 dozen