Time: 40 min.
Complexity: easily
Servings: 12

Geoffrey Zakarian's Shrimp Bruschetta is an elegant appetizer perfect for any celebration, bachelorette party, or cocktail party. He tosses poached shrimp in a mignonette sauce of shallots and wine vinegar with refreshing cucumber, chili pepper, and mint, and serves the salad chilled on toasted baguette slices.

Ingredients:

Mignonette with cucumber and chili

• 1 cup diced cucumber
• 2 tablespoons white wine vinegar
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh cilantro
• 1 small shallot, finely chopped (about 2 tablespoons)
• 1 small Fresno pepper, seeded and finely chopped
• A pinch of sugar
• Coarse salt

Shrimp salad

• 220 g boiled shrimp, peeled, deveined and chopped
• 12 slices baguette, toasted

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, toasts, shallots, cucumbers, Fresno pepper, wine vinegar, mint, cilantro

We recommend

Preparation:

Step 1
• Mignonette:
  
  In a medium bowl, combine the cucumber, vinegar, mint, cilantro, shallot, and chili pepper, sprinkle with a pinch of sugar, and season with salt. Refrigerate until completely chilled, about 30 minutes.
Step 2
• Shrimp salad:
  
  When ready to serve, toss the shrimp with the mignonette sauce. Arrange the shrimp on toasted baguette slices and arrange on a serving platter.

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