Prep 15 mins
Cook 1 hr 15 mins
Served in a Thai Restaurant in Paris. A memorable meal, I should say meals. I ordered this each time I went.This recipe is for 6. I guarantee you will enjoy this. I asked if this was a Thai recipe. "No madam, this is French. You are in Paris."
- 12 large tiger shrimp, devined
- 44.37 ml lemon juice
- 59.16 ml olive oil
- 0.59 ml cayenne pepper
- 2.46 ml salt
- 118.29 ml white wine
- 118.29 ml butter
- 9.85 ml minced fresh garlic
- 12 slice French bread, 2 inchs thick
- 12 slice mozzarella cheese
- Make a small slit down the curve and pull the vein out, split the shrimp leaving the tail on. Devine all shrimp.
- In shallow flat pan, add lemon juice and place shrimp in pan like a butterfly. Flatten with a plate on top and weight it down.I refrigerate for 1 hour. It might not take that long but I like the lemon flavor.
- In a saute pan add olive oil, pepper, salt.
- Bring the heat up and put in the flattened shrimp. Shake and turn until the shrimp start to turn pink.
- Add the wine and shake and turn.
- Take off the heat. Set aside.Leave in pan.
- Mix butter and garlic in dish.
- Spread on slices of French Bread.
- Turn oven to 400º.
- Place bread on a flat pan, toast until just barely toasted. Take out.
- Place a tiger shrimp on each slice with a slice of mozzarella cheese on top.If you want to use a toothpick to hold the shrimp flat in the middle you may.
- Broil until cheese is melted around shrimp like a fluffy pillow.
- I lower my rack to about 6 inches below the broiler.
You have a winner here! There is such a ballet of flavor between the cayenne, lemon, and garlic. I made this twice. I would recommend taking the tails off - -as well, I think I like a thinner slice of french bread so that the shrimp is more in the limelight. The 2nd time I made this, instead of using tiger shrimp and french bread, I used a smaller shrimp and the cocktail bread, so that each slice was an individual hors douvre. This is a keeper of a recipe!!!