Lemon Garlic Shrimp with Manchego Baguettes
Ingredients
| 1/4 cup extra virgin olive oil | ||
| 1 large red bell pepper, cut into strips | ||
| 1 large orange of yellow pepper cut into strips | ||
| 4 large garlic cloves, chopped | ||
| 1 tsp red pepper flakes | ||
| 2 lbs of large shrimp, peeled, deveined, tail on | ||
| 2 tbs flour | ||
| 2 tsp kosher salt | ||
| fresh cracked black pepper to taste | ||
| 3/4 cup fresh lemon juice | ||
| 3/4 cup dry white wine | ||
| 1 tbs parsley, chopped | ||
| 16 lemon wedges (4 lemons) | ||
| 1 French baguette, cut into 1 inch slices | ||
| 3 tbs extra virgin olive oil | ||
| 3 oz Manchego cheese shredded ( you may substitute the cheese of your choice) |
This is a wonderful appetizer with savory shrimp atop Manchego and sweet pepper layered baguette slices.
- Preheat oven to 400 degrees.
- Slice baguettes in to 24 slices. Place on a foil covered baking sheet. Brush with olive oil and top each with some cheese.
- Bake until cheese is slightly browned. Set aside.
- Heat olive oil in a large saute pan over low heat. Add bell peppers and saute until tender, about 5 minutes.
- Add the garlic and red pepper flakes and saute for another 2 minutes.
- Toss the shrimp with flour, shaking off excess. Turn the heat to medium high add the shrimp and season with salt and pepper. Saute for about 1 minute, turning once.
- Add the lemon juice, white wine and parsley. Simmer until liquid has reduced slightly and the shrimp are cooked through.
- Assemble the shrimp and several strips of red and orange pepper atop each baguette slice.
- Serve with lemon wedges.
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