SHRIMP CROSTINI

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Arugula, Fresh pepper salsa, Monterey Jack, and lemon-tarragon vinaigrette This is a recipe that I used as my first feature at LTK restaurant on the waterfront in South Boston. I researched various recipes and toyed around and took bits and pieces from these recipes and created my own twist on the dish. It's a great dish for any time of the year and is vibrant and colorful

Provided by KevRad

Categories     Peppers

Time 32m

Yield 6 serving(s)

Number Of Ingredients 21

1/2 cup kalamata olive, rough chop
1/2 cup yellow bell pepper, small dice
1/2 cup red bell pepper, small dice
1/4 cup jalapeno, fine chop (seeded)
1/4 cup shallot, minced
salt
pepper
1 French baguette, roll cut 1/2 thick and 2 in length
1/2 cup shredded monterey jack cheese
3 cups arugula
melted butter
16 -20 cooked shrimp, cut in half
1/4 cup fresh tarragon, rough chop
2 lemons, juice of
1 -2 garlic clove, rough chop
1 teaspoon lemon zest
1 tablespoon Dijon mustard
1 cup olive oil
1 tablespoon honey
salt
fresh pepper

Steps:

  • Vegetable Salsa:.
  • Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
  • Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
  • Reserve to a mixing bowl and refrigerate.
  • Toast Points:.
  • Cut baguette into angled slices of 2" in length and 1/2" inch thick and lightly butter.
  • Lightly toast bread at 375°F until light in golden color; this can be done in advance.
  • Lemon Tarragon Vinaigrette:.
  • Combine all ingredients in a bowl except for olive oil and transfer to a blender. Slowly drizzle in olive oil until a smooth emulsification is created. Adjust the seasonings to taste and add more honey for a sweeter finish. Reserve to a squeeze bottle and refrigerate.
  • As prepared for service:.
  • Lightly sprinkle (4) toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese.
  • Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
  • Plating:.
  • Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
  • Put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1) minute.
  • Remove from oven and arrange atop of arugula at an angle on the plate.
  • Place half of one shrimp on top of each toast point.
  • Add vegetable salsa on top of each shrimp.
  • Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak).
  • Note: You can substitute lobster, crab, or scallops for the shrimp if you choose.

Nutrition Facts : Calories 456.3, Fat 41, SaturatedFat 7.1, Cholesterol 39.3, Sodium 362.2, Carbohydrate 16.2, Fiber 1.7, Sugar 4.5, Protein 8.6

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