I am having so much fun inputting recipes (to my new computer) I haven't seen in years. I'll try not to bore you with too many, but this one is particularly good, easy and great for summer parties.
Spiced Shrimp and Avocado Toasts
16 canapes
16 large shrimp (about 1/2 lb), peeled, deveined, and patted dry
Kosher salt and freshly ground black pepper
1 tsp chili powder; more to taste
2 Tbs extra-virgin olive oil
2 small ripe avocados (about 12 oz. total)
1 Tbs fresh lime juice; more for sprinkling
3 Tbs chopped fresh cilantro, plus 16 whole leaves for garnish
1 recipe toast points (to follow)
Season the shrimp with 1/4 tsp salt, a few grinds of pepper, and 1 tsp chili powder. Set a heavy 10 inch skillet over medium high heat for 1 minute. Add the oil and shrimp and saute, stirring occasionally, until the shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board.
Pit the avocados and scoop the flesh into a small bowl. Add 1 Tbs lime juice, the chopped cilantro and a pinch of chili powder. Mash with a fork until relatively smooth and season with a heaping 1/2 tsp salt and a few grinds of pepper. Slice the shrimp in half lengthwise.
To assemble, spread the mashed avocado over the toasts and slice each toast into four even rectangles. Top each with two halved pieces of shrimp and a cilantro leaf, sprinkle with the lime juice and salt, and serve. (The rectangles can be cut into squares for even smaller bites.)
Toast Points
4 slices (about 4 1/2 x 3 1/2 inches) country white bread (such as Pepperidge Farms)
1 Tbs unsalted butter, melted
Kosher salt and freshly ground black pepper
Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Set the bread on a baking sheet, brush one side with the melted butter and season with salt and pepper. Toast the bread until it's golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice off the edges. Let cool slightly. Spread with your choice of toppings before cutting into squares or triangles.
From Fine Cooking
Spiced Shrimp and Avocado Toasts
16 canapes
16 large shrimp (about 1/2 lb), peeled, deveined, and patted dry
Kosher salt and freshly ground black pepper
1 tsp chili powder; more to taste
2 Tbs extra-virgin olive oil
2 small ripe avocados (about 12 oz. total)
1 Tbs fresh lime juice; more for sprinkling
3 Tbs chopped fresh cilantro, plus 16 whole leaves for garnish
1 recipe toast points (to follow)
Season the shrimp with 1/4 tsp salt, a few grinds of pepper, and 1 tsp chili powder. Set a heavy 10 inch skillet over medium high heat for 1 minute. Add the oil and shrimp and saute, stirring occasionally, until the shrimp are opaque and firm to the touch, about 2 minutes. Transfer to a cutting board.
Pit the avocados and scoop the flesh into a small bowl. Add 1 Tbs lime juice, the chopped cilantro and a pinch of chili powder. Mash with a fork until relatively smooth and season with a heaping 1/2 tsp salt and a few grinds of pepper. Slice the shrimp in half lengthwise.
To assemble, spread the mashed avocado over the toasts and slice each toast into four even rectangles. Top each with two halved pieces of shrimp and a cilantro leaf, sprinkle with the lime juice and salt, and serve. (The rectangles can be cut into squares for even smaller bites.)
Toast Points
4 slices (about 4 1/2 x 3 1/2 inches) country white bread (such as Pepperidge Farms)
1 Tbs unsalted butter, melted
Kosher salt and freshly ground black pepper
Adjust an oven rack to 6 inches from the broiler and turn the broiler on to high. Set the bread on a baking sheet, brush one side with the melted butter and season with salt and pepper. Toast the bread until it's golden brown and crisp on top, about 1 to 2 minutes. Flip and cook the other side until golden, about 1 minute. While the bread is still hot, slice off the edges. Let cool slightly. Spread with your choice of toppings before cutting into squares or triangles.
From Fine Cooking
Shannon