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A tantalizing combination of textures and flavors, this appetizer is a great replacement for shrimp cocktail on the holiday buffet.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 24 appetizers



    • 1 baguette French bread
    • 2 ounces Gruyere or Manchego cheese
    • 1 pound large uncooked shrimp, peeled and deveined
    • 4 tablespoons butter, divided
    • 1/2 cup dry white wine
    • 2 teaspoons McCormick Pure Vanilla Extract 
    • 1/2 teaspoon McCormick Basil Leaves
    • 1/4 teaspoon McCormick Ground Red Pepper 
    • roasted red bell peppers, chopped (optional)
    • fresh chives, snipped (optional)


Cut baguette into 1/4-inch slices, on the diagonal.  Broil until lightly toasted. Using a vegetable peeler, shave cheese into very thin slices.  Set aside.

Sauté shrimp in 2 tablespoons butter in large skillet over medium-high heat one minute per side. 

Add wine, vanilla, basil, and red pepper. 
Cook 2-4 minutes or until shrimp are pink.
Remove shrimp from pan. 

Boil sauce one minute more; remove pan from heat and whisk in remaining butter, one tablespoon at a time.  The butter must melt gradually to form a creamy sauce.
To assemble appetizers, brush toasted baguette slices with warm sauce from skillet.  Top baguette slices with 1-2 thin slices of cheese, then 1-2 shrimp (depending on size); brush with additional sauce. 

Garnish with roasted red bell pepper and chives, if desired.

    Nutritional Information:
    Per One Serving: About 115 Calories, Fat 4g, Protein 6g, Carbohydrates 13g, Cholesterol 38mg, Sodium 209mg, Fiber 1g


Recipe from McCormick - Spices & Seasonings


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