Cummulative Rating Servings
Makes 20 toasts Difficulty
Medium
Ingredients
For baguette: One 22 ounce package Gluten-Free Pantry’s Country French Bread Mix One package yeast (included) 2 eggs 1 egg white 1 teaspoon cider vinegar 1 3/4 cups water, heated to 105-115 degrees F 5 Tablespoons vegetable oil 1 teaspoon sugar
For garlic shallot butter: 9 Tablespoons unsalted butter, softened 1/8 cup slivered almonds, finely ground 1 slice proscuitto, minced 1/2 garlic clove, minced 1/2 shallot, minced 1/4 cup parsley, finely chopped Salt and pepper to taste
For shrimp: 3 Tablespoons garlic shallot butter 20 large shrimp, peeled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground pepper 2 medium shallots minced
Directions
For baguette: Preheat oven to 375 degrees F. Butter a baguette baking pan.
Mix dry ingredients in bowl, set aside.
Beat eggs slightly. Add all wet ingredients together. Add dry ingredients to wet ingredients and stir until combined. Divide dough into loaves in pan. Cover with plastic wrap and let rise in a warm place for 40 minutes.
Bake at 375 degrees F for 40 minutes or until browned.
Cut cooled baguette into 1/2" slices and place slices on a baking sheet.
Heat oven to broil and brown toasts on both sides. Be careful to watch closely, as they will burn easily.
For garlic shallot butter: Combine all ingredients in a small bowl and roll into a log. Cover with plastic wrap and store in refrigerator.
For shrimp: In a large skillet over medium heat, add garlic shallot butter until just bubbling. Season shrimp with salt and pepper and add to skillet with shallots. Cook and turn for about 3 minutes until shrimp are cooked through.
Place 1 shrimp on each toast and drizzle with a few drops of butter. Serve immediately.
Tips
We used the Gluten Free Pantry’s Country French Bread Mix for the baguettes. To purchase this product please click the link below in our Recommended Tools section.
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