Upgrade your shrimp cocktail appetizer recipes with this tantalizing combination of textures and flavors, these easy appetizers is a great replacement for shrimp cocktail on the holiday buffet.
How to Cook Shrimp
Ingredients:
Serves: Makes 24 (1 slice) servings.
1 loaf French bread
2 ounces Gruyere cheese
4 tablespoons butter, divided
1 pound large shrimp, peeled and deveined
1/2 cup dry white wine
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Basil Leaves
1/4 teaspoon Red Pepper, Ground Cayenne
Directions:
1. Slice bread on the diagonal into 24 (1/2-inch thick)slices. Place on baking sheet; broil until lightly toasted on both sides. Usinga vegetable peeler, shave cheese into very thin slices. Set aside.
2. Heat2 tablespoons of the butter in large skillet on medium-high heat. Add shrimp;cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla,basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at atime. The butter must melt gradually to form a creamy sauce.
3. Toassemble appetizers, brush toasted bread slices with warm sauce from skillet.Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size);brush with additional sauce. Garnish with roasted red pepper and chives, ifdesired.
Ingredients:
Serves: Makes 24 (1 slice) servings.
1 loaf French bread
2 ounces Gruyere cheese
4 tablespoons butter, divided
1 pound large shrimp, peeled and deveined
1/2 cup dry white wine
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Basil Leaves
1/4 teaspoon Red Pepper, Ground Cayenne
Directions:
1. Slice bread on the diagonal into 24 (1/2-inch thick)slices. Place on baking sheet; broil until lightly toasted on both sides. Usinga vegetable peeler, shave cheese into very thin slices. Set aside.
2. Heat2 tablespoons of the butter in large skillet on medium-high heat. Add shrimp;cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla,basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at atime. The butter must melt gradually to form a creamy sauce.
3. Toassemble appetizers, brush toasted bread slices with warm sauce from skillet.Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size);brush with additional sauce. Garnish with roasted red pepper and chives, ifdesired.