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.
Serves 24 Ingredients
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.
by Jeff Mann - Dallas, TX | Written on April 30, 2013
If we asked what your go-to appetizer is at Maggiano’s, chances are you may say our Crispy Zucchini Fritté was at the top of your list. Zucchini season is among us and what better way to eat with the season than to try this recipe. From our table to yours, enjoy!
Yields 12-15 pieces Ingredients
1 ½ lbs zucchini, 7-8” in length
6-8 oz soda water
½ cup all purpose flour
4 Tbsp cornstarch
1 tsp Kosher salt
¼ tsp black pepper, ground
¼ tsp granulated garlic
¼ tsp oregano
3-4 cups Japanese breadcrumbs, Panko
1 Tbsp Parmesan cheese
1 Tbsp Romano cheese
½ tsp chopped parsley
1 lemon, cut into quarters
Instructions Wash zucchini and drain well.
Place on a cutting board, remove minimal amount off both ends and discard.
Cut by hand or on a slicer and slice into ¼” thick slices lengthwise.
Place soda water into a stainless steel mixing bowl.
Combine flour, cornstarch, ½ tsp kosher salt, pepper, oregano, granulated garlic, and add to soda water 1 cup at a time, incorporating with a whisk – do not over-mix. Batter should be the consistency of thin pancake batter – thin out if necessary with soda water.
Dip each individual slice of zucchini in batter & allow batter to briefly drip off zucchini.
Then dip zucchini in to Japanese Breadcrumbs, pressing into crumbs to coat well on both sides.
Place onto a small sheet tray or baking tray lined with paper towels, and do not overlap. Dust the zucchini with the remaining Japanese breadcrumbs.
Place the breaded zucchini into 350° deep fryer for 3-4 minutes or until golden brown. Place zucchini onto a napkin lined sheet tray and lightly dust evenly with Kosher Salt, Parmesan Cheese, and Romano Cheese.
Garnish with lemon wedge and chopped parsley.
Looking for the perfect accompaniment to your Crispy Zucchini Fritté? Look for our Lemon Aioli recipe soon!
We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook – for every new “like” we will donate $1 to Make-A-Wish through July 3rd, 2013! Please join us on Instagram, Twitter and Pinterest, and watch us on YouTube for recipes and ideas.
Meet Maggiano’s Little Italy Chefs Keith Brunell and Jeff Mann as they teach you how to create this delicious, Mediterranean-inspired dish. Goat Cheese & Olive Bruschetta is a perfect appetizer for a cocktail party or a great snack on a Sunday afternoon.