While red pepper rouille sounds fancy and tastes delicious, it is easy to make. Marinate the shrimp in it, put some on a baguette and toast it up then assemble with caper berries and sprouts. It is a great summer appetizer that will impress guests.
Rouille is a French sauce that is often used with seafood and in the French dish bouillabaisse. The traditional way of making it contains breadcrumbs, cayenne, garlic and olive oil. The recipe below makes it even more simple and adds roasted red peppers to it. You can make it spicy or mild, it is really up to you. Smoked paprika is also a fun addition if you want a little more smokiness. Let me know how you choose to use it or mix it up.
2 garlic cloves
1/4 tsp cayenne pepper
1/2 cup diced roasted red bell pepper (roast your own or buy them roasted)
2 tsp red wine vinegar
1/2 cup mayo
24 uncooked large shrimp, peeled and deveined
12 4x1/2 inch diagonal slices of baguette
10 drained caper berries, sliced (if you can't get caper berries, just use whole capers)
Beet sprouts (or another kind of sprout)
Preheat the oven to 425 degrees. Slice the garlic cloves and add to a food processor with cayenne. Pulse for a minute. Add roasted red pepper and vinegar to the processor and blend until almost smooth. Then add in the mayo and season to taste with salt and pepper.
Transfer 1/3 cup of the rouille to a medium bowl. Add the shrimp and toss to coat.
Arrange the baguette sliced on a baking sheet and spread each slice with rouille. Bake until the bottoms of the toasts are crisp and the rouille is darker in color. This is about 10 minutes.
Heat a large non-stick skillet over medium-high heat. Add a small amount of oil to the pan and then add the shrimp once the pan is hot. Cook in a single layer until the shrimp is just browned and opaque in the center. This will be about 2 minutes per side. Arrange the toasts on a plate, put 2 shrimp on each piece of toast, top with sliced caper berries and dress with sprouts. Enjoy!