Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shrimp; peeled & deveined |
| 1 cup | Extra-virgin olive oil; divided |
| 3 \N | Shallots; peeled & chopped |
| 2 tablespoons | Minced garlic |
| 2 cups | Fresh bread crumbs |
| 1 cup | Italian parsley leaves |
| ¼ cup | Freshly grated Parmesan cheese |
| 1 tablespoon | Well-drained capers |
| 1 teaspoon | Fresh lemon juice |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
| 2 \N | Baguettes; sliced diagonally |
| \N \N | 1/4\" thick |
| 1 large | Clove garlic; peeled |
Wash shrimp and pat dry.
Heat 2 tablespoons of the oil in a heavy saute pan over medium-high heat.
When hot, add shrimp, shallots, and minced garlic. Saute for about 3 minutes or until shrimp has just turned pink.
Scrape in a food processor fitted with the metal blade. Chop, using quick on-and-off turns. Add ⅓ cup of the oil, bread crumbs, parsley, cheese, capers, lemon juice, salt, and pepper and process until just combined. Do not puree.
Preheat oven to 400 degrees. Using ¼ cup of the oil, brush each slice of bread and then rub with the garlic clove. Lay the slices on a baking sheet in a single layer. Bake for about 6 minutes or until golden brown. Remove from oven and spread the shrimp mixture on top of each slice. Drizzle with remaining oil and serve immediately.
Yield: approximately 40 HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #818 by Holly Butman <butma001@...> on Sep 28, 1997