Cajun Shrimp on Herb Encrusted Toast Points

Cajun French: le pain grillé (lu pain gree-ā) – Toast (Bread)

This recipe was originally designed as an appetizer for 4 people. The bread size was large enough to hold two shrimp and veggies. While this is great as an appetizer, it also can be served over pasta, used as a taco filling, pizza or whatever your imagination thinks up. This recipe is quick, easy and versatile. If you have leftovers, they are great the next day!

Mais C’est Bon!

Enjoy!!

Ingredients:

24 med shrimp, butterflied (41/50 count)

1 tsp Cajun Seasoning

½ tsp Paprika

1 Tbl Olive Oil

1 clove garlic, minced

1 med onion, quartered & sliced

1 med bell pepper, quartered & sliced, any color

1 Tbl Olive Oil

Artisan Bread (Crusty) – Baguette works great

Olive Oil

Italian Seasoning

Lemon wedge for each serving

Butterfly the shrimp

In a bowl combine Cajun seasoning, Paprika, Olive Oil and Garlic

Add shrimp, toss and set aside

Use a crusty bread

Cut the bread large enough for one or two shrimp & veggies (12 pieces)

Season with olive oil and Italian seasoning or you can use your favorite seasoning. We use Italian because it blends well with the Cajun seasoning.

Toast in oven, on grill or in a skillet until crispy, to your liking.

Heat 1 Tbl olive oil in skillet to medium to medium high

Sauté onion and bell pepper until soft

Depending on size of skillet, you can either push the veggies to one side or remove from skillet to a bowl

Add shrimp and seasoning to skillet and cook until pink (3-5 minutes), turning at least once.

Serve two shrimp and veggies per toast point

Sprinkle with paprika and serve with lemon wedge

Enjoy!

Notes:

If you don’t want to eat 24 shrimp tonight, the leftovers are great with pasta, rice, baked potato, filling for taco or on pizza.