Escargot & Shrimp Amuse Bouche

When you’re fabulous like us, you wont settle for any ol’ amuse bouche, you’ll want something to impress your dinner guests and show them that ladies who know how to dine, also know how to cook. We serve our escargot with shrimp, they have similar textures and flavour, and they’re both absolutely delicious in garlic butter. We opt for French snails because they’re meatier and tastier but you can choose what’s available at your local fish market.

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Escargot & Shrimp Amuse Bouche

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Appetizer

Ingredients:

  • ½ cup salted butter, softened
  • ½ shallot, minced
  • 4 garlic cloves, minced
  • 5 Italian parsley leaves, finely chopped
  • 3 basil leaves, finely chopped
  • 1 tbsp white wine
  • 24 large French snails without their shells
  • 24 shrimp, shelled and deveined
  • Salt and pepper
  • Baguette, to serve

Directions:

  1. If you’re using canned snails, drain the liquid and rinse them repeatedly. Set aside
  2. Sweat the shallot in butter on medium heat for 1 minute, add the garlic, parsley and basil, and cook for an additional minute until fragrant
  3. Add white wine, and salt and pepper; cook for another minute
  4. Add shrimp and cook for 2 minutes, toss in snails and cook for an additional 2-3 minutes
  5. Using toothpicks, pin one snail per shrimp, top with remaining garlic butter that the snails and shrimp were cooked in and serve warm
  6. Serve with sliced baguette to enjoy the remaining garlic butter

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