Shrimp on French Bread

Shrimp on French Bread Recipe - A Delicious French and Italian Dish

Region / culture: France, Italy | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Shrimp on French Bread is a delicious and easy-to-make dish that combines the flavors of succulent shrimp with crispy French bread. This recipe is perfect for a quick and satisfying meal that can be enjoyed any time of the day.

History

The origins of Shrimp on French Bread are not clear, but it is believed to have been inspired by traditional French cuisine. The combination of shrimp and bread is a classic pairing that has been enjoyed for centuries.

Ingredients

1 lb (454 g) large shrimp, cleaned and deveined
1 stick butter
2 to 3 eggs, beaten
1 loaf French or italian bread

Sauce

1 to 1.5 sticks butter
2 large cloves garlic, finely chopped
1 tbsp parsley flakes
juice from 1 lemon

How to prepare

Shrimp

Dip the shrimp in beaten eggs and fry them in a pan with butter on both sides.
Set the shrimp aside.
Slice the bread to a thickness of approximately 0.5 to 0.75 inches.
Dip the bread in beaten egg and fry it in the same pan as the shrimp.
Place the bread slices on a cookie sheet and put 1 or 2 shrimp on each slice of bread.

Sauce

In a small saucepan, melt the butter and sauté the garlic until tender.
Add the lemon juice and parsley.
Cook for about 2 minutes, making sure the butter doesn't burn.
Pour about 1 tbsp of the sauce over each shrimp on the bread.
Heat in a 350°F (177°C) oven until hot.

Variations

Add some spice to the sauce with a pinch of red pepper flakes.
Top the shrimp with grated Parmesan cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to properly clean and devein the shrimp before cooking to ensure a clean and tasty dish.

- Be careful not to overcook the shrimp, as they can become tough and rubbery.

- Use fresh ingredients for the best flavor, especially when it comes to the garlic and parsley in the sauce.

Serving Suggestions

Serve Shrimp on French Bread with a side salad or roasted vegetables for a complete meal.

Cooking Techniques

Be sure to properly clean and devein the shrimp before cooking.

- Use a hot pan to quickly fry the shrimp and bread slices for a crispy texture.

Ingredient Substitutions

Use olive oil instead of butter for a healthier option.

- Substitute the French or Italian bread with a baguette or ciabatta for a different flavor.

Make Ahead Tips

Prepare the shrimp and sauce ahead of time and assemble the dish just before serving for a quick and easy meal.

Presentation Ideas

Arrange the shrimp-topped bread slices on a platter and garnish with fresh parsley for a beautiful presentation.

Pairing Recommendations

Serve Shrimp on French Bread with a crisp white wine or a light beer for a refreshing pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Shrimp on French Bread contains approximately 300 calories.

Carbohydrates

Each serving of Shrimp on French Bread contains approximately 25 grams of carbohydrates.

Fats

Each serving of Shrimp on French Bread contains approximately 15 grams of fats.

Proteins

Each serving of Shrimp on French Bread contains approximately 20 grams of proteins.

Vitamins and minerals

Shrimp is a good source of vitamins and minerals, including vitamin B12, iron, and selenium.

Alergens

This recipe contains shellfish (shrimp) and dairy (butter), which may be allergens for some individuals.

Summary

Shrimp on French Bread is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a nutritious meal option.

Summary

Shrimp on French Bread is a delicious and satisfying dish that is perfect for any occasion. With a crispy bread base and flavorful shrimp topping, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the yellowed pages, a picture of a delicious-looking dish caught my eye. Shrimp on French Bread. The name alone made my mouth water.

I read through the ingredients and instructions, imagining the flavors and textures melding together in perfect harmony. I knew I had to make this dish. But where did this recipe come from? Who had shared this culinary gem with my grandmother?

I decided to ask her. We sat down at her kitchen table, and I showed her the recipe. Her eyes lit up with recognition as she took the cookbook from my hands.

"Oh, that old thing," she said with a smile. "I remember when I first learned to make Shrimp on French Bread. It was many years ago, when your grandfather and I were living in New Orleans."

New Orleans. The city of jazz, gumbo, and beignets. I could only imagine the flavors and aromas that must have wafted through the kitchen as my grandmother learned to make this dish.

"It was a hot summer day, much like today," she began, her voice taking on a nostalgic tone. "I had gone to the market to pick up some fresh shrimp for dinner. As I was walking back to our apartment, I passed by a little café with its doors wide open. The smell of garlic and butter wafted out, making my stomach rumble."

"I couldn't resist peeking inside. The chef, a kind old man named Jacques, was busy at work behind the counter. I watched as he deftly peeled shrimp, chopped herbs, and toasted slices of French bread. The dish he was preparing looked simple yet elegant, a perfect combination of flavors and textures."

"I must have been staring for too long, because Jacques caught my eye and motioned for me to come inside. I hesitated at first, but something in his kind eyes urged me forward."

"'Bonjour, madame,' he said with a smile. 'Would you like to learn how to make Shrimp on French Bread?'"

"I was taken aback by his offer, but I couldn't resist the opportunity to learn from a master. I nodded eagerly, and Jacques ushered me behind the counter. For the next hour, he patiently guided me through each step of the recipe, explaining the importance of fresh ingredients, proper seasoning, and precise cooking techniques."

"I watched as he sautéed the shrimp in butter and garlic until they were pink and fragrant. I listened as he sprinkled herbs and lemon juice over the top, adding a burst of freshness to the dish. And I marveled as he arranged the shrimp on slices of toasted French bread, creating a beautiful and delicious masterpiece."

"When the dish was finally finished, Jacques handed me a fork and gestured for me to take a bite. The flavors exploded in my mouth, a symphony of buttery shrimp, tangy lemon, and crusty bread. I was hooked."

"That day, Jacques not only taught me how to make Shrimp on French Bread, but he also instilled in me a love of cooking that I carry with me to this day. Every time I make this dish, I think of him and the magical afternoon we spent together in that little café in New Orleans."

As my grandmother finished her story, I felt a newfound appreciation for the recipe in front of me. It wasn't just a list of ingredients and instructions – it was a connection to a moment in time, a memory of a shared passion for food and a mentor who had inspired my grandmother to become the amazing cook she is today.

I couldn't wait to try my hand at making Shrimp on French Bread, using the knowledge passed down from my grandmother and Jacques, the kind chef from New Orleans. And as I took my first bite of the finished dish, I knew that this recipe would always hold a special place in my heart, just like it did for my grandmother.