A tantalizing combination of textures and flavours, this appetizer is a great swap for traditional shrimp cocktail on the holiday buffet.
INGREDIENTS 24 SERVINGS
- 1 loaf French bread
- 60 gram (2 ounce) Gruyère or Manchego cheese
- 4 tablespoon (60 milliliter) butter, divided
- 1 pound (454 gram) large shrimp, peeled and deveined
- 1/2 cup (125 milliliter) dry white wine
- 2 teaspoons (10 milliliter) Pure Vanilla Extract
- 1/2 teaspoon (2 milliliter) Basil Leaves
- 1/4 teaspoon (1 milliliter) Ground Cayenne Pepper
- roasted red peppers, chopped (optional)
- fresh chives, chopped (optional)
- 1 Slice bread on the diagonal into 24 (½-in / 1 cm thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
- 2 Heat 2 tbsp (30 mL) of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla, basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1 minute; remove pan from heat and whisk in remaining butter, 1 tbsp (15 mL) at a time. The butter must melt gradually to form a creamy sauce.
- 3 To assemble appetizers, brush toasted bread slices with warm sauce from skillet. Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red pepper and chives, if desired.