Best Gulf Shrimp Crostini Recipes

Gulf Shrimp Crostini image

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 12

Number Of Ingredients 8

1/2 cup frozen deveined shelled salad shrimp (3 oz), thawed, drained
1/4 cup sliced green onions (4 medium)
1 Italian plum tomato, seeded, chopped
1/4 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/8 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 clove garlic, minced
1 whole wheat pita (pocket) bread (6.5-inch)

Steps:

Coarsely chop shrimp. In medium bowl, gently mix all ingredients except pita bread; set aside.
Split each pita bread into 2 rounds; cut each round into 6 wedges and place on ungreased cookie sheet. Broil 4 to 6 inches from heat 2 to 4 minutes, turning once, until lightly toasted on both sides.
Spoon shrimp mixture onto toasted pita wedges. If desired, top with additional sliced green onions.

Nutrition Facts : ServingSize 1 Appetizer

Grilled Shrimp Tapenade Crostini - Alabama Gulf Seafood image

Provided by @MakeItYours

Number Of Ingredients 14

1 lb Alabama Gulf Shrimp, peeled and deveined
1/2 cup Kalamata olives
1 Roasted bell pepper
3 Cloves garlic
2 Small shallots
1 tbsp Capers
2 sprigs Rosemary
2 Lemons, zested and juiced
1/4 cup Olive oil
1 loaf French bread
1/4 cup Shaved Parmesan
2 tbsp Grain mustard, brushed on Crostini
To taste Kosher salt
To taste Ground black pepper

Steps:

Grilled Shrimp Heat grill. While grill is heating, clean herbs. Place half of the herbs in ¼ cup olive oil. Season shrimp with salt and pepper on both sides, then drizzle half of the herb and oil mixture over shrimp. Grill Shrimp over medium high heat for 2-3 minutes on each side while basting with remaining oil and herb mixture. Remove from grill ,squeeze half lemon, and chill. Tapenade Crostini Quarter the kalamata olives, julienne roasted red peppers, mince garlic and shallots, and chop the remaining herbs. Place all ingredients in mixing bowl, add lemon zest, capers, and a tablespoon of olive oil. Blend ingredients thoroughly. Remove shrimp from refrigerator and slice lengthwise and add to the mixture. Place back in the refrigerator for an hour. Serve on grilled French bread and grain mustard. Garnish with freshly shaved Parmesan.