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Shrimp on Toast


4 (1/2 inch thick) slices of Italian style baguette (toasted)
2 tablespoons olive oil
2 tablespoons garlic, ¼ inch dice
2 tablespoons shallots, ¼ inch dice
¼ cup dry sherry
¼ cup chicken stock or broth
1 tablespoon sherry vinegar
¼ cup cherry tomatoes (cut in half and roasted on a cookie sheet for 45 minutes at 325 degrees)
¼ teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped Italian parsley
½ cup peas (fresh or frozen)
1 cup rock shrimp
2 tablespoons butter
Salt and pepper



Heat the oil on medium heat. Add the garlic and shallots, stirring until just golden brown. Add the sherry, reduce by half. Add the broth, vinegar, and tomatoes and reduce for 2 minutes on high heat.

Add herbs, peas, shrimp and heat just through, add the butter and season with salt and pepper. Pour over the toasted bread and serve.