Combine ingredients through cayenne in food processor. Add egg white and vermouth and process until slightly foamy, 3 to 5 seconds. Add shrimp and pulse on and off until mixture has formed a paste yet shrimp still retain some texture.
Remove crusts from bread and lightly butter both sides. Spread shrimp mixture over one side and cut diagonally into four triangles. Can be made ahead and refrigerated up to 8 hours.
Bake in 375 degree oven until topping is just pink and bread slightly toasted, about 10 minutes.
Garnish with chopped parsley and serve.
Serving size 2 triangles.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 17 (89%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.1mg||2 %|
|Sodium 9.6mg||0 %|
|Potassium 10.2mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.3g|
|Protein 0.2g||0 %|
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Calories per serving: 19
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