This dish makes for perfect two-bite hors d’oeuvres. The roasted garlic lends a nutty taste instead of a pungent garlic flavour. These will disappear quickly at your next party!
1 lb 16-20 shrimp, peeled and deveined, tails removed
2 cloves of garlic, finely diced
1 tbsp olive oil
3 large scallions, cut into matchstick size
1/4 tsp Kosher salt
1/2 tsp freshly cracked black pepper (or more to taste)
16-20 roasted garlic cloves
16-20 toasted French bread rounds, seasoned with butter and Italian seasoning
shaved Pecorino Romano cheese
Heat olive oil in wok or large heavy skillet. When the oil begins to wisp smoke, add the garlic and allow it to infuse the oil with flavour, but do not brown. This should take about 60-90 seconds. Garlic will soften slightly. Add scallions and sauté for another 1-2 minutes, until they begin to get wilt. Add shrimp and toss until they are cooked (they will turn pink and curl slightly to let you know they’re done). Remove from heat, sprinkle salt and cracked black pepper over all.
Take each toasted round and place several shavings of Pecorino Romano cheese, then a sautéed shrimp, and in the curl, tuck a clove of roasted garlic.
Makes 16-20 appetizers.
Option 1: Take 1/2 cup fat free mayonnaise and 2 tbsp of prepared horseradish (not horseradish sauce) and combine in a small bowl. Omit Pecorino Romano cheese, and spread a thin layer of spread on the toast round to hold the garlic and shrimp in place.
Option 2: Omit garlic but wrap individual shrimp in thin slices of prosciutto.
Option 3: Cook bacon just until done but not crisp. Wrap each shrimp in a piece of bacon, place on toast round, and grate Pecorino Romano cheese overtop. Place under broiler just until bacon is crisped up (be careful not to burn!)
Option 4: If Bay Scallops (the small scallops) are in season, sauté them in a small amount of dry white vermouth. Tuck one scallop inside a shrimp and serve on toast. Top with shaved Romano cheese.)
