Lemon Garlic Shrimp with Manchego Baguettes


  • 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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