Shrimp Scampi Toasts
This twist on the Italian-American classic turns an entrée into an appetizer. Bathing shrimp in a silky, buttery wine sauce is tough to beat. Especially when the sauce is given just a little kick from the red pepper. When serving the shrimp scampi, chopping shrimp into smaller pieces will make it easier to pile onto the toasts. If presentation is what you are going for, however, leave the shrimp whole.
1 pound jumbo shrimp (16/20 per pound), peeled & deveined
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
1 ½ cups white wine
½ cup chicken stock
2 tablespoons freshly squeezed lemon juice
¼ teaspoon crushed red pepper flakes
6 tablespoons unsalted butter, cut into cubes
2 tablespoons chopped parsley, divided
6 (½” thick) slices French bread, grilled and halved on the bias, for serving
Pat the shrimp dry with a paper towel. Heat a large sauté pan over medium heat, add the olive oil and heat through. Season the shrimp on both sides with salt and pepper and add to the pan in a an even single layer (this may have to be done in batches). Sauté the shrimp until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan to a bowl and cover, removing and discarding the tails.
Add the garlic to the pan and sauté until fragrant, about 10 seconds. Add the wine into the hot pan to deglaze, then add the chicken stock and let the mixture reduce to about a cup, about 10 minutes. Stir in the lemon juice and crushed red pepper, cooking for about 2 more minutes. Whisk in the butter one piece at a time, continuing to whisk until combined. Stir in half of the chopped parsley and add the shrimp back to the pan.
Add the shrimp scampi mixture to a serving bowl and top with the remaining parsley. Serve with the grilled bread on the side.
Serves 4 as an appetizer.