Yield: 16 Servings
|½ pounds||Fresh or frozen, peeled and deveined, uncooked shrimp|
|1 tablespoon||Prepared fish sauce, if desired|
|½ teaspoon||Grated gingerroot (or 1/4 teaspoon ground ginger)|
|6||Shallots, minced (about 1/3 cup)|
|4||Garlic cloves, minced|
|16||(1/2-inch thick) slices French bread, 2-2/1 inches in diameter|
|16||Fresh cilantro leaves (Chinese parsley or fresh coriander leaves)|
Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by Perry Lowell, RECIPE_CORNER, July 1993 Thaw and chop shrimp.
Heat broiler. In medium bowl, combine all ingredients except bread and cilantro leaves; mix well. Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish with fresh cilantro.
Makes 16 appetizers.