Shrimp Bruschetta with Red Pepper Aioli

The holiday season is now in full swing and that means that hors d'oeuvres are taking centre stage these days. This recipe is a classic - an elegant flavour combination served in a traditional way - but the presentation possibilities are limitless and the whole dish takes but a matter of minutes to throw together. Make the aïoli in advance and store in the fridge for easy go-to access, then stir up the shrimp mixture in a matter of minutes and hold until party time. If you want a more rustic feel you can mix the shrimp and aïoli together and serve on rough cut French baguette or leave out for guests to spoon onto bread themselves. However you serve it, this one if guaranteed to be a hit at your next soiree!

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Makes 2 dozen

  • 1 tsp (5 mL) olive oil

  • 1 large clove garlic, minced

  • 1/2 tsp (2 mL) red pepper flakes

  • 3/4 lb (375 g) fresh-cooked hand-peeled baby shrimp

  • 2 tbsp (30 mL) capers, drained

  • 12 thick (1/2-inch) slices fresh bread (sourdough, French or other artisanal variety)

  • Red Pepper Aïoli (recipe follows)

In a small saucepan, heat the oil over medium-low heat; cook the garlic and red pepper flakes until garlic starts to sizzle, but do not allow it to brown. Remove from heat and immediately add the shrimp and capers. Mix well and set aside.

Preheat the broiler. Cut two 2-inch (5 cm) triangles out of each bread slice. Place on a baking sheet and toast under the broiler until light brown, about 1 minute. Turn over and toast for 1 minute longer. Spoon some of the shrimp mixture on top of each triangle and top with a small dollop of Red Pepper Aïoli.

Red Pepper Aïoli

The classic garlic mayonnaise so popular in France is livened up here with roasted red pepper, which adds sweet flavour and a beautiful colour. The sambal oelek provides a bit of spicy flavour and colour, too.

  • 1 sweet red pepper

  • 1/2 cup (125 mL) mayonnaise (if you use the 'light' version use 1/3 of a cup as it is not as thick and will result in

  • runny aïoli)

  • 1/2 tsp (2 mL) very finely minced garlic

  • 1/4 tsp (1 mL) sambal oelek or chili sauce

Preheat the broiler. Place the whole red pepper on a baking sheet and broil until the skin blackens and chars. Place in a bowl and let cool. Peel off the blackened skin and discard. Cut the pepper in half; remove the seeds and core. In a food processor, combine the roasted pepper, mayonnaise, garlic and sambal oelek. Blend until smooth.

horsdoeuvresdanielle acken