We love to prepare appetizers for our festive wine and cheese hour before dinner. These are always a huge hit. Of course, flavor profiles can change but this is the best combination of savory and smoke, fat of the salmon and zest of lemon we have found.
- ½ pound Alaska side-stripe shrimp, peeled
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon Spanish smoked paprika
- 1 garlic clove, peeled and minced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 2 tablespoons Spanish olive oil
- 12 slices French baguette
- 2 teaspoons unsalted butter for frying
- Yield: 12 1x
- Category: Appetiser
- Chop the shrimp up, either by hand or with a food processor.
- Add in the green onion, parsley, paprika, garlic, lemon zest and salt. Add in the olive oil. Mix the shrimp, herb, and spice mixture well.
- Spoon some of the shrimp paste onto a slice of baguette. Repeat with the remaining slices of bread.
- Heat the butter in a medium skillet. Place the baguette slices shrimp-side down. Sauté the shrimp toasts over medium heat for about 2 minutes.
- Turn the bread slices over and toast on the other side for about 2 minutes.
- Serve the shrimp toasts hot with a sprinkle of pimenton and lemon zest on top of each toast. Depending how full you spread the toasts, you might have a small amount of shrimp paste remaining.