Last updated on March 26th, 2018 at 01:54 pm
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It’s that time of year again – awards season!! Which to me is a perfect excuse to have a few friends over to watch the festivities while cheering on your favorites.
Preferably with some wine and appetizers – and in this case, Dreaming Tree’s Central Coast Chardonnay and Shrimp Scampi Toast! As a food lover, I am, by default, a wine lover as well, and I’m always on the lookout for great wines – ones that are not only delicious but food friendly. One of my more recent finds has been Dreaming Tree wines. A creative collaboration between Dave Matthews (yes, that Dave Matthews!) and award winning winemaker Sean McKenzie, Dreaming Tree wines are sustainably made in California and currently include a number of varietals including a Central Coast “Everyday” white blend, a Central Coast Chardonnay.
Pairing food and wine can be tricky and as a caterer, one of the tricks I learned was to always cook with good wine like Dreaming Tree – which makes pairing food and wine pretty much a “no brainer”.
So let’s get to this Shrimp Scampi Toast. Yes, you read that right – Shrimp Scampi Toast! A riff on that classic Chinese restaurant recipe, I combined the flavors of my favorite shrimp dish with my favorite chinese restaurant appetizer for an easy “awards worthy” appetizer! Baked instead of fried, these Shrimp Scampi Toasts are easy to make with just a few ingredients..
A small food processor comes in handy for chopping up the shallots and garlic, but if you don’t have one, you can easily do all of this by hand…
After chopping up the shallots and garlic, add the shrimp, lemon juice, lemon zest, red pepper and the wine…
Spread a thin layer on the baguette slices and then pop them into the oven…
And then serve with a nice chilled glass of Dreaming Tree Chardonnay!
Be sure to check out your local retailer for wine tasting demos!
- 4 oz. peeled and deveined 25 count shrimp about 8 shrimp
- 1 Tablespoon chopped shallot
- 3 garlic cloves chopped
- zest of 1 lemon
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon dry white wine
- 1/4 teaspoon chili flakes
- 1/4 teaspoon salt
- 1 Tablespoon capers drained
- 1/2 baguette sliced into 1/4 inch slices (about 20 slices)
- 2 Tablespoons olive oil
- 1 Tablespoon minced fresh parsley
Pre heat oven to 450 degrees.
In a small food processor, chop the shallots and garlic until they are minced.
Add the shrimp, lemon zest, fresh lemon juice, wine, salt and chili flakes. Pulse until a chunky paste forms. Stir in the capers.
Line a sheet pan with parchment paper. Brush one side of the baguette slices with the olive oil.
Bake the baguette slices for 2 minutes until slightly golden.
Remove the sheet pan and flip the baguette slices. Spread a thin layer of the shrimp paste on top.
Bake for 3 - 5 minutes until the shrimp is cooked through.
Garnish with parsley and serve.