Shrimp Crostini
Appetizer
source: recipe and
photograph created by Peggy Bucholz for
www.finedinings.com
Recipe Type: appetizer, shrimp, crab, seafood, shellfish, baguette bread, crostini, cheese
Prep Time: 30 min
Total Time: 30 min
Yield: 2 cups topping, approx
Ingredients:
2 Baguettes, sliced 1/4-inch thick
oil for bread slices
1 garlic clove cut in half
1 large red or green bell pepper, small dice
2 tablespoons mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1/4 teaspoon fresh lime juice
1 tablespoon Dijon mustard
2 teaspoons Parmigiano-Reggiano cheese, finely grated
6 drops Tabasco Sauce, plus more if desired
8 ounces salad shrimp, coarsely chopped (you could also use crab or a
combination of both)
Salt and pepper, to taste
parsley leaves for garnish
Instruction:
To make crostini, lightly brush one side baguette bread slices with oil, rub with
halved garlic cloves and place on baking
sheet under the broiler until lightly toasted on one side. Can be done 1 day ahead.
In a small bowl combine bell pepper, mayonnaise, parsley, chives, lime juice, Dijon mustard, Parmigiano-Reggiano cheese, Tabasco sauce
and salad shrimp (reserve a few whole pieces for garnish, slice shrimp in half
horizontally). Add salt and pepper to the mixture according to taste.
Spoon shrimp mixture on untoasted side of crostini bread slices, garnish with the reserved
whole shrimp, parsley leaves and serve immediately.
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Wine
recommendation: Pinot Gris; Chardonnay |
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