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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Red Pepper Rouille and Shrimp Toast Recipe

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This recipe for Red Pepper Rouille and Shrimp Toast is from Season to Taste, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 garlic cloves
1/4 teaspoon cayenne pepper
1/8 teaspoon crumbled saffron threads
1/2 cup diced drained roasted red bell pepper from jar, patted dry
2 teaspoons red wine vinegar
1/2 cup mayonnaise

24 uncooked large shrimp, peeled, deveined
12 4x1/2-inch diagonal slices sourdough baguette

Drained capers
Directions:
Directions:
1. Preheat oven to 425°F.
2. Finely chop garlic cloves with cayenne pepper and saffron in mini processor.
3. Add roasted red pepper and vinegar to processor; blend until almost smooth.
4. Blend in mayonnaise.
5. Season rouille to taste with salt and pepper.
6. Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat.
7. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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