Shrimp Marseille Toast-Adam Baird-Mimi’s Cafe
12 oz Shrimp-peeled and deveined
Salt
Pepper
1 T Olive oil
2 T Butter
1 t Garlic – minced
4 T Green onions – diced
4 T Roma tomatoes – diced
4 T Sun dried tomatoes – diced
4 oz Heavy cream
12 oz Chunky style tomato sauce
4 pieces Thick Egg Bread- Texas toast or Brioche style
4 T Butter
4 t Feta cheese
2 t Parsley
Preheat broiler.
Season shrimp with salt and pepper. Place a large skillet over medium high heat. Add olive oil and butter, and heat thorougly. Add garlic and saute to a slightly golden brown color. Add shrimp and stir. Cook for 1-2 miutes. Add green onions, tomatoes, and sun dried tomatoes, stir together. Add cream and reduce slightly. Stir in tomato sauce and bring to simmer. simmer 2 minutes and turn down heat to keep sauce warm but not simmering.
Butter bread on both sides. Place on cookie sheet and broil until golden brown. Flip over, and broil other side until golden brown. Cut off crust of bread. Cut bread twice diagonally to make 4 triangles out of each piece. Place shrimp and saucein 4 separate serving size shallow bowls. Shingle triangles of toast across top of bowl. Garnish shrimp with feta and parsley.
serves 4
Recipe by Mimi’s Cafe
Shrimp Marseille Toast Mimis Cafe
Shrimp Marseille Toast Mimis Cafe taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
- Shrimp Marseille Toast-Adam Baird-Mimi’s Cafe
12 oz Shrimp-peeled and deveined
Salt
Pepper
1 T Olive oil
2 T Butter
1 t Garlic – minced
4 T Green onions – diced
4 T Roma tomatoes – diced
4 T Sun dried tomatoes – diced
4 oz Heavy cream
12 oz Chunky style tomato sauce
4 pieces Thick Egg Bread- Texas toast or Brioche style
4 T Butter
4 t Feta cheese
2 t Parsley
Preheat broiler.
Season shrimp with salt and pepper. Place a large skillet over medium high heat. Add olive oil and butter, and heat thorougly. Add garlic and saute to a slightly golden brown color. Add shrimp and stir. Cook for 1-2 miutes. Add green onions, tomatoes, and sun dried tomatoes, stir together. Add cream and reduce slightly. Stir in tomato sauce and bring to simmer. simmer 2 minutes and turn down heat to keep sauce warm but not simmering.
Butter bread on both sides. Place on cookie sheet and broil until golden brown. Flip over, and broil other side until golden brown. Cut off crust of bread. Cut bread twice diagonally to make 4 triangles out of each piece. Place shrimp and saucein 4 separate serving size shallow bowls. Shingle triangles of toast across top of bowl. Garnish shrimp with feta and parsley.
serves 4
Recipe by Mimi’s Cafe
