Garlic Prawn Appetizer on Baguette Toasts

Oolala's Note:

From a Junior League cookbook. This recipe calls for cooked shrimp or shrimp that are cooked, frozen and thawed. You simply marinate them and serve on small individual toasts.

• Total Time: 6 hrs 2 mins
• Prep Time: 2 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• ¼ cup red wine vinegar
• ¼ cup tarragon vinegar
• ½ cup olive oil
• ¼ cup parsley , finely chopped
• ¼ cup shallot , finely chopped
• 4 teaspoons Dijon mustard
• 8 garlic cloves , minced
• 1 ½ teaspoons crushed red pepper flakes
• 1 ½ lbs cooked large shrimp
• 1 loaf French bread , sliced thin, toasted

Directions:

1. Whisk all ingredients except for the shrimp and bread.
2. Place shrimp in a shallow baking dish and pour the marinade over them.
3. Cover and refrigerate for 6-10 hours.
4. Drain marinade when ready to serve and place the shrimp on the pieces of toast to serve.

Reviews

[Derf]

Loved the flavour of these, and the pleasant little bit of heat, I made them for a dinner party appetizer, everyone loved them, a huge success! I had no tarragon vinegar so I subbed with 2 tablespoons of balsamic vinegar. Rather than serve them on toasts I served them in a dish with the sauce and with tooth picks, worked very well. Thanks for posting, I will make them again, next time I will try them on the toasts..

[Bergy]

For flavor this is a 5 plus there were a couple of things that were not covered in the instructions like when to toast the bread slices I may have done it differently - I have found that marinating cooked prawns in a vinegar based marinade can toughen them but I wanted the great flavor so I marinated them for 1 1/2 hrs,saved the marinade - I buttered the baguette slices and toasted them just before serving, placed two prawns on each slice. I placed all the chopped garlic, shallots etc with some of the liquid in a bowl and served it along side of the prawn toast. Then we could add a tsp of the the lovely garlic mixture to each one, one at a time This recipe is not to be missed - Thanks Oolala for a lovely appy with my Sunday Martini