Directions:
- In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes. Drain.
- In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.
- Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.
- Bake in a 425° oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.
- Seed and finely chop tomato. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.
- Spread cheese on toast. Place vegetables and 1 shrimp on each piece.
- Nutritional analysis per piece.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2628.07 Kcal (11003 kJ) | ||
| Calories from fat | 1304.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 144.89g | 223% | |
|---|---|---|---|
| Cholesterol | 343.53mg | 115% | |
| Sodium | 6994.58mg | 291% | |
| Potassium | 925.47mg | 20% | |
| Total Carbs | 257.7g | 86% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 13.45g | 54% | |
| Protein | 78.48g | 157% | |
| Vitamin C | 67.3mg | 112% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 25.1mg | 139% | |
| Calcium | 322.6mg | 32% | |
| Amount Per 100 g | |||
| Calories | 256.44 Kcal (1074 kJ) | ||
| Calories from fat | 127.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.14g | 223% | |
|---|---|---|---|
| Cholesterol | 33.52mg | 115% | |
| Sodium | 682.51mg | 291% | |
| Potassium | 90.3mg | 20% | |
| Total Carbs | 25.15g | 86% | |
| Sugars | 0.95g | 39% | |
| Dietary Fiber | 1.31g | 54% | |
| Protein | 7.66g | 157% | |
| Vitamin C | 6.6mg | 112% | |
| Vitamin A | 0.1mg | 39% | |
| Iron | 2.4mg | 139% | |
| Calcium | 31.5mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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