Yield: 10 Servings
|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