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This 2006 Cook-Off Finalist appetizer starts with toasted baguette, which is topped with shrimp, cheese, and an avocado salsa.

Olga Esquivel-Holman, Wichita, Kansas
Recipe by Southern Living October 2006

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Recipe Summary

prep:
35 mins
bake:
6 mins
cook:
10 mins
broil:
2 mins
total:
53 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If frozen, thaw shrimp according to package directions. Peel shrimp, and, if desired, devein. Set aside.

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  • Cut bread diagonally into 12 (1/2-inch-thick) slices, discarding ends. Coat both sides with cooking spray, and place on a baking sheet.

  • Bake at 375° for 5 to 6 minutes or until edges are crisp. Reserve bread on pan.

  • Peel and coarsely chop avocados, and place in a medium bowl. Add lime juice and next 6 ingredients, and gently combine, being careful to retain small avocado chunks. (Do not mash.) Chill until ready to serve.

  • Sauté garlic in hot oil in a medium skillet over medium heat 1 minute. Add shrimp, in batches, and cook 2 minutes on each side or just until shrimp turn pink. (Shrimp should be slightly undercooked.) Remove from pan, and place 2 shrimp on top of each baguette slice on baking sheet. Top each with 1 Tbsp. Manchego cheese.

  • Broil 5 inches from heat 1 to 2 minutes or until cheese melts. Remove from oven, and top each with 1 to 2 Tbsp. avocado mixture. Garnish, if desired. Serve immediately.

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