Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Lemon-Garlic Shrimp Toast

Lemon-Garlic Shrimp Toast

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 29 minutes

Ingredients: Add ingredients to List

1/4 cup kosher salt
2 cups water
1/4 cups sugar
3/4 cup dry white wine, divided
2 each Whole bay leaves
1 teaspoon black peppercorns
1 each lemon, halved
4 cups ice cubes
2 lbs. Extra jumbo shrimp, raw (16-20 count), peeled and deveined
8 slices hearty italian bread, about 1 inch thick
4 teaspoon olive oil
2 each Cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1 teaspoon Fresh parsley, chopped

directions:

1. Prepare the shrimp and brine. In a large saucepan or stockpot, combine salt, water, and sugar. Bring to a boil over medium-high heat. When salt and sugar have dissolved, remove from heat and add 1/2 cup of the wine along with bay leaves and peppercorns. Squeeze one lemon half into pot and add remaining rind and pulp; reserve remaining lemon half. Set aside to steep 10 minutes.
2. Preheat oven to 400degreesF.
3. Add ice to brine and stir until mixture is cool and ice is melted. Place shrimp in a large resealable bag and pour brine over them. Seal bag, place it in a bowl or pan to catch any leaks, and refrigerate at least 15 minutes, but no more than 30 minutes.
4. While shrimp marinates, place bread slices directly on the oven rack and cookuntil toasted, about 10 minutes. Remove bread from oven. Cut each toast slice in half and place on a serving platter.
5. Drain shrimp, discarding brine, and rinse well under cold water. Pat dry with paper towels.
6. Heat oil in a large skillet over medium heat. Add garlic and cook until lightly browned and aromatic, about 30 to 60 seconds. Add shrimp and toss to combine. Cook, stirring occasionally, until shrimp is almost opaque, 3 to 5 minutes. Add remaining 1/4 cup wine, increase heat to high, and cook until shrimp is cooked through and liquid is reduced and thickened, 2 to 3 minutes longer. Remove from heat and squeeze juice from remaining lemon half over shrimp and stir in pepper.
7. Spoon shrimp over the toasts. Sprinkle with parsley and serve immediately.
Source: Fresh Magazine September, October 2010

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1/4 cup kosher salt  
2 cups water  
1/4 cups sugar  
3/4 cup dry white wine, divided  
2 each Whole bay leaves  
1 teaspoon black peppercorns  
1 each lemon, halved  
4 cups ice cubes  
2 lbs. Extra jumbo shrimp, raw (16-20 count), pee  
8 slices hearty italian bread, about 1 inch thick  
4 teaspoon olive oil  
2 each Cloves garlic, minced  
1/4 teaspoon freshly ground black pepper  
1 teaspoon Fresh parsley, chopped  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 45 kcal (0%)
Total Fat 5 g (7%)
Saturated Fat 1 g (5%)
Cholesterol 170 mg (56%)
Sodium 510 mg (21%)
Total Carbohydrates 16 g (5%)
Dietary Fiber 1 g (4%)
Protein 26 g (43%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading