Cut baguette diagonally into 12 (1/2-inch-thick) slices; brush both sides with 4 tablespoons olive oil. Cook slices in large nonstick skillet over medium heat for 2 to 3 minutes or until lightly toasted, turning halfway through. Remove from skillet; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Warm, tender shrimp on lightly toasted baguettes are even more delicious with the fresh flavors of ripe tomatoes and basil.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (10-oz.) Hy-Vee Bakery baguette | ||
| 6 tbsp. Gustare Vita olive oil, divided | ||
| 12 tail-on, peeled & deveined raw Argentina red shrimp (16 to 25 count) | ||
| ½ c. refrigerated basil pesto | ||
| ¾ c. chopped Basket & Bushel gourmet medley tomatoes | ||
| Gustare Vita balsamic glaze, for serving | ||
| Fresh basil, for garnish |
Things To Grab
- Pastry brush
- Large nonstick skillet
- Paper towels
Directions
Pat shrimp dry with paper towels. Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add shrimp; cook for 2 to 4 minutes or until shrimp reach 145 degrees. Slightly cool shrimp.
To serve, spread pesto on one side of toasted baguette slices; top with tomatoes. Lightly drizzle with balsamic glaze, if desired. Top each with 1 shrimp. Garnish with basil, if desired.
Nutrition facts
Servings
150 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 300mg
- Total Carbohydrates: 7g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%