Quick and Easy!

Sun Dried Tomato Pesto & Shrimp Tapas

Sun Dried Tomato Pesto & Shrimp Tapas Serves: 8

Ingredients

  • 8 tablespoons extra virgin olive oil, divided
  • 24 -1/2-inch-thick slices French baguette bread
  • 1-8.5-oz. jar Bella Sun Luci Sun Dried Tomato Pesto
  • 1/2 cup diced jarred roasted red peppers
  • 4 large cloves garlic, minced
  • 1 tablespoon smoked Spanish paprika (sweet or hot)
  • 1/3 cup dry sherry
  • 48 (about 1-1/4 pounds) large (26-30) shrimp, peeled & deveined
  • 1/4 cup fresh flat-leaf parsley leaves

Instructions

  • Heat oven to 450°F. Using about 4 tablespoons of extra virgin olive oil, brush oil on each bread slice. Place on a baking sheet and bake until light golden brown on the edges, 4 to 5 minutes. Spread Bella Sun Luci Sun Dried Tomato Pesto on each bread slice and top with roasted peppers.
  • Heat 4 tablespoons reserved oil in a large skillet. Add garlic and paprika. Cook 30 seconds. Add sherry and bring to a boil. Boil 1 minute. Add shrimp and cook until opaque, 2 to 3 minutes.
  • Spoon 2 shrimp (with sauce) on each bread slice and top with a sprig of parsley.
  • Makes 8 appetizer servings.

This and other recipes available at www.MooneyFarms.com

Mooney Farms 1220 Fortress Street Chico CA, 95973 Phone: 530.899.2661 Fax: 530.899.7746