June 15, 2018 – Some evenings a complete dinner seems too much. This was one of those evenings. A platter of hors d’oeurves sounded more appealing.
The bonus of preparing hors d’oeurves rather than dinner is the snacks can be so simple and easy to put together. You don’t have to prove yourself doughty to accomplish the task.
As an example, the hors d’oeurve I offer here. So simple. Few ingredients. Quickly done. Beautiful presentation. Best of all, delicious.
Shrimp that are on the large rather than small size are best for this dish. The ones I used came twenty to a pound.
As to roasted red peppers, roast your own or, as I now most often do, use the ones that come in a jar. They’re excellent and save a lot of prep time.
The fresh basil I found was probably the best I’ve ever had. Ever. The fragrance permeated the entire house as I tore the leaves into proper size.
Here, then, is my offering of a simple and really terrific hors d’oeurve.
Shrimp, Roasted Red Pepper, & Basil Hors D’oeurves
2-3 tablespoons olive oil, depending on how many shrimp are in a pound, plus a little extra
Shrimp, shelled & deveined
Roasted red pepper, cut into enough pieces to cover each shrimp and about the same size
Basil, torn into pieces equal to the number of shrimp and about the same size
1 tablespoon ground sage
Salt & pepper to taste
4 – 6 ounces feta, crumbled
Rounds cut from a baguette equal to the number of shrimp, toasted
Arrange the toasted rounds of bread on a decorative platter. Dribble a little olive oil over the toasts.
Heat the remaining olive oil in a heavy skillet.
When the olive oil is hot but not smoking, add the shrimp and roasted red pepper.
Stir in the sage and combine thoroughly.
Season with salt and pepper to taste.
Cook the shrimp until it turns pink. It should take no more than three to four minutes. The red pepper will be heated through in that time as well.
Remove the shrimp and roasted red pepper to a plate covered with a paper towel to drain.
Assemble the hors d’oeurves by placing a shrimp on each piece of toasted bread, followed by a piece of roasted red pepper, and, finally, a piece of basil.
Sprinkle the crumbled feta over the hors d’oeurves.