Shrimp and Parsley ToastsPosted by Katie on May 11, 2011 in Appetizer, Shrimp, Spanish, tapas | 1 comment
I made this recipe a few week’s back when I hosted my Tapeña® Wine and Tapas House Party™. I had the seafood counter pre-steam my shrimp to make my life a little easier. I made the parsley sauce a few hours before the party. 15 minutes prior to guest arriving I toasted the baguettes and plated the shrimp!
Prep: 15 minutes
Serves 6 – 8
Source: Tapeña® Wine Website
Pair with: Tapeña Verdejo
1 large bunch flat leaf parsley, washed and stems removed
1 small onion, peeled and chopped
1/4 cup vegetable broth
1/4 cup white wine
3 garlic cloves, minced
2 threads saffron
1/4 cup olive oil
1/4 tsp paprika
1 lb jumbo shrimp, cooked and shelled
1/2 baguette, diagonally cut into 1/4” slices
1. Heat broth in a medium size saucepan over medium heat. Add onion and garlic, sauté until softened. Add saffron and stir until fragrant. Add wine and parsley leaves, stir until softened, about 5 minutes. Remove from heat. Add olive oil and blend with an immersion blender until emulsified. Set parsley sauce aside.
2. In the meantime, brush both side of each piece of bread with olive oil and place on a baking sheet. Toast in broiler for 1 – 2 minutes, until edges are golden.
3. Top each toast with a tablespoon of salsa and a shrimp. Serve immediately.