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    Vanilla Shrimp Crostini

    1 baguette French bread
    2 ounces Gruyere or Manchego cheese
    1 pound large uncooked shrimp, peeled and deveined
    4 tablespoons butter, divided
    1/2 cup dry white wine
    2 teaspoons vanilla extract
    1/2 teaspoon basil leaves
    1/4 teaspoon ground red pepper
    Roasted red bell peppers, chopped (opt.)
    Fresh chives, snipped (opt.)


    Cut baguette into 1/4-inch slices, on the diagonal. Broil until lightly toasted. Using a vegetable peeler, shave cheese into very thin slices. Set aside.

    Saute shrimp in two tablespoons butter in large skillet over medium-high heat one minute per side. Add wine, vanilla, basil and red pepper.

    Cook for two to four minutes or until shrimp are pink. Remove shrimp from pan. Boil sauce for one minute more.

    Remove pan from heat and whisk in remaining butter, one tablespoon at a time. The butter must melt gradually to form a creamy sauce.

    To assemble appetizers, brush toasted baguette slices with warm sauce from skillet. Top baguette slices with one to two thin slices of cheese, then one to two shrimp (depending on size).

    Brush with additional sauce. Garnish with red bell pepper and chives, if desired.

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