Red Pepper Rouille And Shrimp Toasts Food

RED PEPPER ROUILLE AND SHRIMP TOASTS

Steps:

• Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.
• Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.
• Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

OVEN ROASTED SHRIMP WITH TOASTED GARLIC AND RED CHILE OIL

Steps:

• Preheat oven to 500 degrees F.
• Place the shrimp in a cazuela or an ovenproof casserole and season with salt and pepper, to taste. Drizzle olive oil over shrimp, add crushed garlic, and toss to coat. Roast in the oven until pink and cooked through, about 4 to 5 minutes. Drizzle generously with Red Chile Oil and sprinkle with thyme and Toasted Garlic Chips. Serve with crusty bread.
• 1 cup olive oil
• 6 dried chiles de arbol, lightly toasted and crushed
• 6 cloves garlic, finely chopped
• Pinch salt
• 3 sprigs fresh thyme, leaves removed
• Blend all ingredients including the thyme leaves in a blender until smooth.. Strain through a fine mesh strainer into a bowl.
• 1 cup olive oil
• 8 cloves garlic, thinly sliced
• Salt
• Heat the oil in a small skillet until it begins to shimmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon to a plate lined with paper towels and season with salt.

GARLIC TOASTS WITH RED PEPPER AIOLI

Steps:

• To make the garlic bread: Preheat the oven to 400 degrees F.
• Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
• To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
• Spread the aioli over the toasts and serve.

RED PEPPER ROUILLE & SHRIMP TOASTS RECIPE - (4.2/5)

Steps:

• Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper. Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes. Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

MOZZARELLA AND ROASTED RED PEPPER TOASTS

Steps:

• Preheat oven to 350 degrees.
• Place the bread slices on a baking sheet. Drizzle lightly with half the olive oil.
• Place a small amount of peppers on each slice of bread.
• Top each slice with a fresh mozzarella.
• Salt and pepper the breads to taste and drizzle with the remaining olive oil.
• Cook for 10 - 15 minutes or until cheese begins to brown slightly.
• Serve immeadiately.

SHRIMP AND ROASTED RED PEPPERS

Steps:

• Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
• Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
• Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.