Marinated Shrimp Bruschetta

At the annual wine tasting at Clos du Lac Cellars, Jill Murphy, director of marketing and sales, serves shrimp toasts with Sauvignon Blanc or Viognier.

Yield:

Makes about 3 dozen appetizers

Recipe from

Nutritional Information

Calories 47
Caloriesfromfat 38 %
Protein 3.3 g
Fat 2 g
Satfat 0.8 g
Carbohydrate 3.7 g
Fiber 0.2 g
Sodium 81 mg
Cholesterol 18 mg

Ingredients

1 pound shrimp (36 to 42 per lb.), shelled and deveined
2 tablespoons olive oil
2 tablespoons sherry vinegar or white wine vinegar
1 clove garlic, pressed or minced
1 tablespoon drained capers, chopped
1 baguette (8 oz.)
1 Roma tomato (3 oz.)
1/4 cup minced green bell pepper
1/4 cup minced green onion
Salt
1/4 pound fresh chèvre (goat) cheese

Preparation

1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes. Drain.

2. In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.

3. Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.

4. Bake in a 425° oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.

5. Seed and finely chop tomato. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.

6. Spread cheese on toast. Place vegetables and 1 shrimp on each piece.

Nutritional analysis per piece.

Note:

Jill Murphy, Clos du Lac Cellars, Ione, California,

December 1998