Garlic Prawn Appetizer On Baguette Toasts Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
• Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.
• Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

Steps:

• Preheat oven to 400° F.
• Diagonally cut twenty-four 1/8-inch-thick slices from baguette and arrange in one layer on baking sheets. Brush tops of slices with oil and sprinkle with salt and pepper to taste. Toast slices in middle and upper thirds of oven until golden brown, about 5 minutes, and cool on racks. Toasts may be made 2 days ahead and kept in an airtight container at room temperature.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the peppers, cut-side up, in a roasting tin. Scatter the sliced garlic into the peppers. Drizzle over half the oil and add a splash of the wine. Season. Cover with foil and bake for 40 mins. Leave to cool for 10 mins. If making ahead, leave at room temperature for up to a few hours until ready to use.
• Meanwhile, prepare the prawns. Remove the heads, peel, and leave the tails intact, if you like. Or, for more flavour, leave them unpeeled. Use a sharp knife to cut down the back of each prawn from the head to just before the tail (this is harder to do if unpeeled, but still worth it). You'll find a black line along some prawns. Remove this with the knife. Keep chilled, following pack instructions, until ready to cook.
• Heat the oven to 220C/200C fan/gas 7. Rub the baguette slices with the garlic clove, then drizzle with 2 tbsp oil. Bake for 10 mins. Leave to cool. Can be made a few hours ahead. For the gremolata, combine the parsley, garlic, oil and lemon zest with a pinch of salt (no more than 1 hr before serving). Cut the lemon in half and set aside.
• Uncover the peppers, then peel and discard the skins. Slice or tear the peppers into strips. Turn the oven up to 240C/220C fan/gas 8.
• Put the prawns and peppers into a 25cm round baking dish. Toss with the rest of the wine, paprika and remaining oil. Season. Lay the prawns in a single layer with the lemon halves, cut-side up. Roast for 10 mins, tossing halfway. The prawns will turn pink when ready. 6 Meanwhile, spread the gremolata over the toasts. Squeeze the lemon halves over the prawns, and serve with the toasts on the side.

Steps:

• Whisk all ingredients except for the shrimp and bread.
• Place shrimp in a shallow baking dish and pour the marinade over them.
• Cover and refrigerate for 6-10 hours.
• Drain marinade when ready to serve and place the shrimp on the pieces of toast to serve.

Steps:

• cook prawns, and chop off a larger piece of each prawn and save to put on the top, chop the rest of the prawns finely.
• Add the lemon juice and the seafood sauce (I use Marie Rose sauce) - many sauces are different thicknesses so start with the one tablespoon and just add more if necessary to the cheese and blend well.
• Stir in the chopped prawns - or you could use smoked salmon.
• Fill each cup with the cheese mixture and serve. great for parties or when entertaining. the filling can be made ahead - the same with the cups but the filling has to be put in the cups la late as possible.

Steps:

• Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.

Steps:

• Cook cloves from 1 head garlic in 1/2 cup (1 stick) unsalted butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15-20 minutes. Transfer to a medium bowl; let cool.
• Add 1 cup grated Parmesan, 2 teaspoons chopped oregano, 1 teaspoon grated lemon zest, and 1/2 teaspoon crushed red pepper flakes to garlic and mash to a paste; season with salt.
• Heat broiler. Slice a baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. Slice.

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

Steps:

• Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
• Trim most of the crusts off of the bread.
• Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
• Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
• Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
• Turn off the heat and stir in parsley. Taste and add salt if needed.
• Divide shrimp and sauce evenly over each piece of toasted bread.