What happens when you cross shrimp scampi with white wine and shrimp toast? Scampi Shrimp Toast!!!! Luscious baked shrimp scampi atop a baguette slice – heaven! All the classic flavors of a traditional shrimp scampi – the scampi topping can be made ahead of time making this shrimp toast recipe an ideal appetizer for a crowd!
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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 this Scampi Shrimp Toast might just be the perfect appetizer for a crowd!
A riff on the classic shrimp toast recipe, I combined the flavors of my favorite shrimp scampi with white wine with a classic shrimp toast recipe, for an easy “awards worthy” appetizer! Baked instead of fried, these Scampi Shrimp Toasts are easy to make with just a few ingredients…
What you will need to make Baked Shrimp Scampi:
- fresh shrimp (you can use smaller shrimp for this dish)
- dry white wine
- lemon juice
- lemon zest
- chili flakes
- olive oil
- salt and pepper
- italian parsley
- baguette slices
How to make this Shrimp Toast Recipe:
step #1: 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…
Step #2: After chopping up the shallots and garlic, add the shrimp, lemon juice, lemon zest, chile flakes and the wine…
Step #3: Spread a thin layer of the shrimp mixture on the baguette slices and then pop them into the oven…
And then serve this baked shrimp scampi appetizer with a nice chilled glass of wine!
If you liked this Shrimp Toast Recipe, you might enjoy these other shrimp recipes:
Scampi Shrimp Toast Recipe:
What happens when you cross shrimp scampi with white wine and shrimp toast? Scampi Shrimp Toast!!!! Luscious baked shrimp scampi atop a baguette slice - heaven! All the classic flavors of a traditional shrimp scampi - the scampi topping can be made ahead of time making this shrimp toast recipe an ideal appetizer for a crowd!
- 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.