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.

Jill Murphy, Clos du Lac Cellars, Ione, California
Recipe by Sunset December 1998

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Recipe Summary

Yield:
Makes about 3 dozen appetizers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

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

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

  • Nutritional analysis per piece.

Nutrition Facts

47 calories; calories from fat 38%; protein 3.3g; fat 2g; saturated fat 0.8g; carbohydrates 3.7g; fiber 0.2g; sodium 81mg; cholesterol 18mg.
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