Serves 4
15 min
Herb-and-Chili Shrimp Toasts
Recipe GLPRa43b3a0484c5d9
Quick and vibrant open-faced toasts topped with seasoned halved shrimp, fresh herbs, bright red chili slices, and a tangy caper vinaigrette. Ready in just 15 minutes, this simple yet elegant dish balances briny capers with fresh cilantro, chives, parsley, or dill for a light, flavorful appetizer or light main course.
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Ingredients
1 pound cooked shrimp, halved lengthwise
1 red chili (such as Fresno), sliced
½ cup fresh herbs (such as cilantro, chives, parsley, or dill), chopped
¼ cup olive oil
3 tablespoons capers
2 tablespoons red wine vinegar
kosher salt
black pepper
fresh baguette, halved lengthwise and cut into 4-inch pieces
Directions
Preheat your broiler to high heat. Arrange the baguette pieces cut-side up on a baking sheet.
Toast the baguette under the broiler for 2–3 minutes, until lightly golden and crisp. Watch carefully to avoid burning. Remove from the broiler and set aside.
While the baguette toasts, whisk together the olive oil, red wine vinegar, capers, and half of the chopped fresh herbs in a bowl. Season to taste with kosher salt and black pepper.
Add the halved shrimp to the vinaigrette and gently toss to coat evenly.
Spoon the shrimp mixture onto each toasted baguette piece. Top with red chili slices and the remaining fresh herbs. Serve immediately.
