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

Salt & pepper

3 tablespoons extra-virgin olive oil, plus additional for bread, divided

1 tablespoon minced garlic

1 ½ cups white wine

1 teaspoon freshly squeezed lemon juice

¼ cup chicken stock

1 teaspoon crushed red pepper flakes

6 tablespoons unsalted butter, cut into cubes

2 tablespoons chopped parsley, divided

1 French baguette, sliced into ½” thick slices, about 15 slices



Pat the shrimp dry with a paper towel. Heat a large sauté pan over medium heat, add 3 tablespoons of the olive oil and heat through. Season the shrimp on both sides with salt and pepper and arrange in a single layer in the pan. Sauté on both sides until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan and allow to drain on paper towels.

Add the garlic to the pan and sauté until golden brown, about 30 seconds. Pour the wine into the hot pan to deglaze it, and let the wine reduce by a half, about 10 minutes. Stir in the lemon juice, chicken stock and crushed red pepper, cooking for about 5 more minutes. Whisk in the butter one piece at a time, stirring until creamy. Stir in half of the chopped parsley. Season to taste with salt and pepper. Add the shrimp back to the pan and heat through. Remove from the heat and set aside.

Preheat the broiler to medium-high. Dip one of the cut sides of each baguette slice in the remaining olive oil, then arrange the slices, olive-oil side up on a baking sheet. Broil until golden brown, about 1 to 2 minutes.

To serve: Place the shrimp scampi in a bowl and sprinkle the remaining parsley over the top. Serve with the toasts on the side.

Serves 4 as an appetizer.


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