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Vanilla Shrimp Crostini Recipe

Written on May 14, 2013

Upgrade your shrimp cocktail appetizer with this Vanilla Shrimp Crostini recipe* at your next gathering. Since chardonnay is versatile and compatible with rich flavors, this pairing is was simply meant to be.

Vanilla Shrimp Crostini

Serves 24
24 pieces bruschetta toast, sliced baguette
2 oz Gruyere or Manchego cheese
4 Tbsp butter, divided
1 pound large shrimp, peeled and deveined
½ cup dry white wine
2 tsp vanilla extract
½ tsp ground cayenne
Chopped roasted red peppers and snipped chives, for garnish (optional)

Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Using a vegetable peeler, shave cheese into very thin slices. Set aside.

Heat 2 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 1 minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce.

To assemble 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, if desired.

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*Recipe and photo courtesy of McCormick & Company, Inc.

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