A tantalizing combination of textures and flavors, this appetizer is a great replacement for shrimp cocktail on the holiday buffet.
Recipe courtesy of McCormick
- 1 loaf French bread
- 2 ounces Gruyere or Manchego cheese
- 4 tablespoons butter, divided
- 1 pound large shrimp, peeled and deveined
- 1/2 cup dry white wine
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1/2 teaspoon McCormick® Gourmet Collection Basil Leaves
- 1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
- Roasted red peppers, chopped (optional)
- Fresh chives, snipped (optional)
- 1 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.
- 2 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.
- 3 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.