Upgrade your shrimp cocktail appetizer with this Vanilla Shrimp Crostini recipe* at your next gathering. Since chardonnay is versatile and compatible with rich flavors, this pairing is was simply meant to be.
Ingredients 24 pieces bruschetta toast, sliced baguette 2 oz Gruyere or Manchego cheese
4 Tbsp butter, divided
1 pound large shrimp, peeled and deveined
½ cup dry white wine
2 tsp vanilla extract
½ tsp ground cayenne
Chopped roasted red peppers and snipped chives, for garnish (optional)
Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla, basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1 minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce.
To assemble appetizers, brush toasted bread slices with warm sauce from skillet. Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red pepper and chives, if desired.
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