The following recipe, which originally ran in the Dec. 19 issue of Good Eating, contained some errors in the quantity of ingredients. Here is the corrected version.
Chili-garlic shrimp on prosciutto-mascarpone bruschetta
Preparation time: 45 minutes
Marinating time: 1 hour
Cooking time: 8 minutes
Yield: 60 appetizers
Adapted from chef Peter Repak at Fox & Obel Food Market.
4 ounces each, softened: cream cheese, mascarpone cheese
3 green onions, green part only, sliced thin
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh marjoram, chopped, or 2 teaspoons dried
1 1/2 teaspoons kosher salt
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1 ounce thinly sliced prosciutto or other ham, cut into slivers
1/4 cup chili-garlic sauce, see note
1 cup vegetable oil
1 pound medium shrimp, peeled, tail removed, deveined
1 baguette, cut into 60 slices
1. Combine the cream cheese, mascarpone, onions, olive oil, lemon juice, marjoram, 1 teaspoon of the salt, garlic and pepper in bowl of electric mixer. Beat until well combined. Fold in prosciutto; reserve. (Can be made to this point up to 1 day ahead so the flavors have time to meld.)
2. Combine chili-garlic sauce and vegetable oil. Add shrimp; marinate 1 hour. Remove shrimp from marinade; season with remaining 1/2 teaspoon salt. Cook in large non-stick skillet over medium-high heat, turning once, until cooked through, about 3 minutes. Cool or chill until serving time. Split horizontally.
3. Heat oven to 350 degrees. Place baguette slices on baking sheet; toast in oven 5-7 minutes. Cool. Spread with a generous amount of prosciutto-mascarpone mixture; top each with a shrimp half.
Note: Asian chili-garlic sauce can be found in Asian food markets or some supermarkets’ Asian food sections.
Nutrition information per serving:
50 calories, 58% of calories from fat, 3.1 g fat, 1.1 g saturated fat, 20 mg cholesterol, 2.7 g carbohydrates, 2.4 g protein, 105 mg sodium, 0.2 g fiber
