Red Pepper Rouille and Shrimp Toasts

Red Pepper Rouille and Shrimp Toasts
Photo by Tina Rupp


  • capers
  • 2 teaspoons red wine vinegar
  • 24 uncooked large shrimp, peeled, deveined
  • 12 4x1/2-inch diagonal slices sourdough baguette
  • 2 garlic cloves
  • ½ cup mayonnaise
  • ¼ teaspoon cayenne pepper
  • + 2 more ingredients
    • 1/8 teaspoon crumbled saffron threads
    • ½ cup roasted red bell pepper from jar

Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper. Transfer 1/3 cup rouille to medium bowl. Add shrimp an...

View full recipe at Epicurious


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