appetizers

Vanilla Shrimp Crostini

A tantalizing combination of textures and flavours, this appetizer is a great swap for traditional shrimp cocktail on the holiday buffet.
15 min
PREP TIME
10 min
COOK TIME
80
CALORIES
10
INGREDIENTS
24
Servings

INGREDIENTS

  • 1 loaf French bread
  • 60 g (2 oz) Gruyère or Manchego cheese
  • 4 tbsp (60 ml) butter, divided
  • 1 pound (454 g) large shrimp, peeled and deveined
  • 1/2 cup (125 ml) dry white wine
  • 2 tsps (10 ml) Pure Vanilla Extract
  • 1/2 tsp (2 ml) Basil Leaves
  • 1/4 tsp (1 ml) Ground Cayenne Pepper
  • roasted red peppers, chopped (optional)
  • fresh chives, chopped (optional)

Preparation

  • 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.

NUTRITION INFORMATION

(per Serving)

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