Quick Shrimp Appetizers
The versatility and speed of shrimp never gets old. It impresses with just the simplest of adornments and comes together in a snap. For this recipe we've treated ourselves to the already-pink hued Argentinian Shrimp, a large shrimp that has a lobster-esque flavour. Cooking the shrimp with the shell ON at the start is two-fold: it ensures super delicate and moist shrimp, but almost more importantly, it intensely flavours the butter that you are going to incorporate into the sauce.
Be sure not to over-toast the baguette--you want a bit of a plushy interior here.
Make Ahead: make the shrimp mixture 4-5 hours ahead of time and keep refrigerated. Bring to room temperature about 30 minutes before serving on freshly toasted or grilled bread.
12 large Argentinian Shrimp
2 tbsp. butter
1/2 Lemon, juice & zest
1/2 rib celery, finely diced
1/2 bunch of chives, or a couple green onion, finely sliced
1/2- 1 tsp Togarashi spice or other chilli spice
1/2 cup mayonnaise
12 baguette slices
Butterfly the shrimp (leave the shell on) and cut along the back of the shrimp, opening it up but do not cut all the way through.
Heat a pan over medium heat, swirl in 1 Tbsp of butter and add shrimp, flesh side down. Squeeze some lemon juice on shrimp. Cook, tossing gently in lemony butter until just cooked.When the shrimp are cooked they will turn more opaque and begin to curl.
Remove and allow to cool, then peel the shrimp.
In a small bowl mix together mayonnaise, celery, togarashi and lemon zest. Add cooled and peeled shrimp.
Lightly toast bread in a hot for a couple of minutes and top with shrimp mixture, or, alternatively toast baguette whole until crusty on the outside, then slice and top with shrimp.
Options: double this recipe and mix with cooked pasta for a fantastic pasta salad!