Best Shrimp Crostini Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY SHRIMP CROSTINI



Creamy Shrimp Crostini image

Categories     Condiment/Spread     Cheese     Shellfish     Appetizer     Broil     Cocktail Party     Oscars     Wedding     Cream Cheese     Shrimp     Winter     Shower     Party     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40

Number Of Ingredients 10

40 1/2-inch-thick diagonal baguette slices
2 tablespoons olive oil
1 8-ounce package cream cheese, room temperature
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 pound cooked shrimp, peeled, deveined, coarsely chopped
1/2 cup minced green onions
1 1/2 tablespoons chopped fresh dill
1 teaspoon grated lemon peel
Chopped fresh parsley

Steps:

  • Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
  • Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
  • Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

CROSTINI WITH SPICED CRAB AND SHRIMP SALAD



Crostini with Spiced Crab and Shrimp Salad image

Categories     Shellfish     Appetizer     Bake     Low Cal     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40

Number Of Ingredients 12

1/2 cup bottled clam juice
10 ounces medium uncooked shrimp, peeled, deveined
2 cups thinly sliced green onions
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper
8 ounces flaked crabmeat (about 2 cups lightly packed)
1/3 cup (about) olive oil
40 1/4-inch-thick diagonal slices sourdough baguette
Lemon wedges

Steps:

  • Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
  • Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
  • Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.

GARLIC SHRIMP CROSTINI



Garlic Shrimp Crostini image

Make and share this Garlic Shrimp Crostini recipe from Food.com.

Provided by KelBel

Categories     Lunch/Snacks

Time 30m

Yield 24 serving(s)

Number Of Ingredients 11

24 slices French bread
2 tablespoons olive oil
4 ounces cream cheese
4 ounces chevre cheese
1/4 teaspoon italian seasoning
1 garlic clove, minced
2 tablespoons butter
3 garlic cloves, minced
12 ounces raw shrimp, peeled and deveined (about 48)
1/4 cup red bell pepper, minced
2 tablespoons parsley, minced

Steps:

  • Preheat oven to 375. Lightly brush bread slices with olive oil and bake 10-12 minutes until golden brown.
  • Combine cream cheese, goat cheese, Italian seasoning, and garlic; set aside.
  • Heat butter in large skillet over medium heat until melted. Add garlic, shrimp, and bell pepper.
  • Cook and stir 3-5 minutes. Remove from heat and stir in parsley.
  • Spread each bread slice with cheese mixture, top with 2 shrimp and serve.

LIMONCELLO SHRIMP CROSTINI



Limoncello Shrimp Crostini image

Shrimp served with a limoncello sauce over toasted baguettes. I have also doubled the recipe (all but the shrimp) and poured it over pasta or white rice for dinner.

Provided by IronEdsWife

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 50m

Yield 24

Number Of Ingredients 13

1 baguette, sliced
3 tablespoons butter
3 tablespoons olive oil
¼ teaspoon dried savory
¼ teaspoon dried basil
¼ teaspoon dried thyme
2 shallots, finely chopped
4 cloves garlic, minced
24 large shrimp, peeled and deveined
1 cup limoncello liqueur (such as Caravella®)
¼ cup fresh lemon juice
⅓ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place 24 baguette slices onto a baking sheet.
  • Bake in the preheated oven until toasted, 15 to 20 minutes. Remove from the oven and let cool.
  • Heat oil and butter in a large pan over medium-high heat. Stir in savory, basil, and thyme; cook for 1 minute. Add shallots and cook until transparent, 5 to 7 minutes. Stir in garlic and cook, being careful not to burn, about 1 minute more.
  • Saute shrimp in the same pan over medium to medium-high heat until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer shrimp quickly to a separate dish; do not overcook.
  • Pour limoncello and lemon juice into the same pan and cook over medium heat until mixture is reduced by about half, 7 to 9 minutes. Add heavy cream gradually. Season with salt and pepper. Add shrimp back into the pan and heat, stirring to coat, 2 to 3 minutes.
  • Spoon 1 shrimp with sauce onto each baguette slice. Serve.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 10.6 g, Cholesterol 40.3 mg, Fat 4.8 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 2 g, Sodium 147.6 mg, Sugar 1.9 g

SHRIMP CROSTINI



Shrimp Crostini image

Without a doubt my finest creation! If you like it spicy, you can add a splash of your favorite hot sauce.

Provided by E. Nigma

Categories     < 30 Mins

Time 30m

Yield 32 crostini, 16 serving(s)

Number Of Ingredients 13

1 thin French baguette
olive oil
1 garlic clove, cut in half
1 lb shrimp, de-shelled, de-veined, no tails
2 tablespoons olive oil
2 garlic cloves, minced
1 Spanish onion, diced
1 red bell pepper, diced
1 tablespoon parsley, minced
2 tablespoons mayonnaise
2 tablespoons parmesan cheese, grated
1 lemon, juice of, to taste
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Slice baguette on the diagonal into 1/4 inch slices. Lightly brush one side of slices with olive oil and rub with cut clove of garlic. Place on baking sheet and toast in oven for 10-15 minutes or until golden brown.
  • Heat olive oil in skillet on medium heat. Add garlic, onion, and red pepper and saute for 3 to 4 minutes until translucent. Add shrimp and saute until shrimp curls and just turns pink. Remove from heat immediately.
  • Place cooked shrimp, onion, and red pepper in food processor. Add parsley, mayonnaise, Parmesan, and lemon juice and pulse until shrimp is chopped, but do not puree. Season with salt and pepper to taste.
  • Spoon mixure onto toasted baguette slices. Garnish with minced parsley.

Nutrition Facts : Calories 76.7, Fat 3.1, SaturatedFat 0.5, Cholesterol 60.8, Sodium 312.1, Carbohydrate 4.7, Fiber 0.4, Sugar 0.9, Protein 7.4

SHRIMP AND CRAB CROSTINI



Shrimp and Crab Crostini image

These special hors d'ouevres can be made ahead of time. These are very pretty! Since, the crostini can be made way of ahead of time and stored in an airtight container, the spread can be combined at the last minute. This comes from www.finedinings.com a beautiful site, which is new to me!

Provided by Manami

Categories     Spreads

Time 10m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 French baguettes or 2 Italian bread, cut into 1/4-inch thick slices
extra virgin olive oil
8 ounces seafood, chopped coarsely (crab or shrimp)
1 large red bell pepper, small dice
3 tablespoons mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh lime juice or 1 tablespoon fresh squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons parmigiano-reggiano cheese, grated
kosher salt
fresh coarse ground black pepper, to taste (optional)
4 -5 drops Tabasco sauce, more if needed (optional)
8 shrimp, cut lengthwise, garnish

Steps:

  • Toast baguette:.
  • Lightly brush each side of slice with oil.
  • Place in dry skillet over medium-high heat.
  • Cook on each side until golden brown, about 1-2 minutes.
  • Remove from heat and place on paper towel.
  • Spread:.
  • In a bowl, combine 8 oz of shrimp or crab (or a combination of both), red pepper, chives, lime or lemon juice, mayonnaise, Dijon mustard, cheese, & Tabasco (if using) and blend well.
  • Add kosher salt and black pepper.
  • Spread mixture on each slice of toasted baguette.
  • Lay a shrimp that you have cut in 2 lengthwise on each baguette and then add a small parsley leaf and serve.
  • *Wine recommendation: Sauvignon Blanc.

Nutrition Facts : Calories 363.2, Fat 5.7, SaturatedFat 1.1, Cholesterol 44.6, Sodium 808.1, Carbohydrate 61.8, Fiber 3.9, Sugar 1.6, Protein 15.1

SHRIMP CROSTINI



Shrimp Crostini image

Provided by Florence Fabricant

Categories     quick, appetizer

Time 25m

Yield 18 - 20 canapes

Number Of Ingredients 8

2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
6 ounces shrimp, shelled, deveined and coarsely chopped
4 tablespoons softened butter
1 tablespoon minced fresh Italian parsley
2 teaspoons capers, chopped
18 to 20 thin rounds of French or Italian bread, 2 to 3 inches in diameter
Tiny cooked shrimp or capers for garnish

Steps:

  • Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
  • Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
  • Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 8 grams, Carbohydrate 152 grams, Fat 14 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1918 milligrams, Sugar 3 grams, TransFat 0 grams

CROSTINI WITH WHITE BEANS AND BASIL-MARINATED SHRIMP



Crostini with White Beans and Basil-Marinated Shrimp image

Provided by Todd English

Categories     Blender     Bean     Vegetable     Sauté     Super Bowl     Basil     Shrimp     Arugula

Yield Makes 8 servings

Number Of Ingredients 13

1 cup fresh basil leaves, loosely packed
1 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
24 large cooked shrimp, sliced in half lengthwise
8 (1-inch-thick) slices ciabatta (from 1 large loaf)
4 cloves garlic, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped (from 2 sprigs)
1/2 cup chicken stock or low-sodium chicken broth
1 (15 ounce) can white beans, drained and rinsed
2 tablespoons fresh lemon juice
4 ounces arugula, coarsely chopped (about 4 cups loosely packed)
2 teaspoons chile-garlic sauce

Steps:

  • Preheat oven to 350°F.
  • In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
  • Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
  • In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
  • In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Transfer arugula to medium bowl, drizzle with olive oil-lemon juice mixture, and toss to combine.
  • Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.

SHRIMP SCAMPI CROSTINI



Shrimp Scampi Crostini image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 20 Servings

Number Of Ingredients 7

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, crushed with a press
1 pound Market Pantry® Raw Large Peeled & Deveined Shrimp, thawed
Kosher salt and freshly ground black pepper
1 Market Pantry® Demi French Bread, cut into 20½-inch slices
1 lemon

Steps:

  • 1. Melt the butter with the oil in large skillet over medium-high heat. Add the garlic and cook, stirring, for 10 seconds. Add shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat.
  • 2. Toast the bread slices in a toaster oven or oven. Top each with 3 to 4 shrimp and drizzle with the pan sauces. Grate the lemon zest directly over the shrimp, then squeeze some lemon juice on top. Serve immediately.

GARLIC SHRIMP AND MANGO SALSA CROSTINI



Garlic Shrimp and Mango Salsa Crostini image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 12

24 slices (1/4 inch thick) French baguette
1/4 cup I Can't Believe It's Not Butter!® Original Soft Spread
24 medium fresh shrimp, peeled, deveined and tails removed
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons lime juice
1 mango, peeled and diced
1/4 cup red bell peppers, diced
1/4 cup green bell peppers, diced
3 tablespoon cilantro, finely chopped
1 teaspoon honey

Steps:

  • For Crostini Toast
  • 1. Preheat oven to 400 degrees F.
  • 2. Line a baking sheet with parchment paper.
  • 3. Arrange bread slices in a single layer on the baking sheet.
  • 4. Using about 1 tablespoon of I Can't Believe It's Not Butter!® Original Soft Spread, spread each slice of bread evenly.
  • 5. Bake for 10 minutes, or until golden brown.
  • For Garlic Shrimp
  • 1. Wash shrimp with water and pat dry with a paper towel.
  • 2. In a saute pan, melt the remaining I Can't Believe It's Not Butter!® Original Soft Spread over medium-high heat.
  • 3. Add shrimp, garlic, 1/4 teaspoon salt, pepper and 1 teaspoon lime juice.
  • 4. Saute shrimp on both sides for about 3 minutes or until shrimp has turned pink and remove from heat.
  • For Mango Salsa
  • 1. In a small bowl, combine mango, peppers, cilantro, honey, and the remaining lime juice and salt. Gently stir until everything is well incorporated. Set aside.
  • 2. Arrange toast on a serving plate.
  • 3. Top each toast with the mango salsa and place 1 shrimp on top of each.
  • Nutrition Information Per Serving
  • Calories 120, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 10mg, Sodium 280mg, Total Carbohydrates 21g, Sugars 2g, Dietary Fiber 1g, Protein 5g, Vitamin A 4%, Vitamin C 10%, Calcium 0%, Iron 6%

SCALLOP AND SHRIMP CROSTINI



Scallop and Shrimp Crostini image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 8 appetizer portions

Number Of Ingredients 6

1 loaf bread (good Italian, not sourdough)
8 ounces fresh sea scallops
8 ounces peeled, deveined shrimp
Extra virgin olive oil, for drizzling
1/4 cup chopped fresh cilantro
Sea salt

Steps:

  • Slice loaf of bread 1/4-inch thick.
  • Combine scallops and shrimp in food processor, coarsely chop. Spread chopped mixture on slices of bread and bake on low heat in a preheated 400 degree oven until cooked through.
  • Drizzle with olive oil on top of crostini, sprinkle with salt and garnish with chopped cilantro.

GARLIC HERB SHRIMP AND PESTO CROSTINI



Garlic Herb Shrimp and Pesto Crostini image

Number Of Ingredients 7

1 cup (250 mL) cherry tomatoes, chopped
2 tbsp (25 mL) olive oil divided, plus additional for oiling grill
1 tbsp (15 mL) chopped fresh basil
1 Pinch (0.5 mL) salt
1 Half baguette, sliced diagonally into ¼-inch/5-mm thick rounds (12 to 15 slices)
1 pkg (340 g) frozen PC garlic and herb grilling raw butterflied shrimp
2 tbsp (25 mL) pesto

Steps:

  • Stir together tomatoes, 1 tbsp oil, basil and salt in small bowl. Set aside.
  • Preheat grill to medium heat. Brush both sides of baguette slices with remaining 1 tbsp oil, dividing evenly. Arrange in single layer on grill. Cook, turning once, until grill-marked, about 4 minutes. Transfer to large plate. Set aside.
  • Brush grill with oil. Arrange frozen shrimp, shell side down, in single layer on grill. Close lid and cook over medium heat, turning halfway through cooking time, until opaque throughout and shells are pink; about 5 to 7 Transfer to separate large plate; remove and discard shells.
  • Spread pesto over top of baguette, dividing evenly. Top with shrimp and tomato mixture, dividing evenly.
  • Chef's Tip: No barbecue? Arrange baguette slices in a single layer on a baking sheet and drizzle with oil; bake in 400°F (200°C) oven, flipping baguette once, until crispy and light golden; about 6 minutes. Set aside. Arrange shrimp, shell side down, in a single layer on a parchment paper-lined baking sheet; bake in 450°F (230°C) oven until opaque throughout and shells are pink; about 10 to 12 minutes.

GARLIC HERB SHRIMP AND PESTO CROSTINI



Garlic Herb Shrimp and Pesto Crostini image

When you've got your grill ready to go but need a quick appetizer to feed your guests, throw on this tasty garlic herb shrimp to make them some delicious crostini.

Provided by maryjjohnson34

Categories     < 30 Mins

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

2 tablespoons pesto sauce
1/2 ml salt
2 tablespoons olive oil
1 cup cherry tomatoes
1 baguette
1 tablespoon fresh basil
340 g frozen shrimp (PC)

Steps:

  • Stir together tomatoes, 1 tbsp oil, basil and salt in small bowl. Set aside.
  • Preheat grill to medium heat. Brush both sides of baguette slices with remaining 1 tbsp oil, dividing evenly. Arrange in single layer on grill. Cook, turning once, until grill-marked, about 4 minutes. Transfer to large plate. Set aside.
  • Brush grill with oil. Arrange frozen shrimp, shell side down, in single layer on grill. Close lid and cook over medium heat, turning halfway through cooking time, until opaque throughout and shells are pink; about 5 to 7 Transfer to separate large plate; remove and discard shells.
  • Spread pesto over top of baguette, dividing evenly. Top with shrimp and tomato mixture, dividing evenly.
  • Chef's Tip: No barbecue? Arrange baguette slices in a single layer on a baking sheet and drizzle with oil; bake in 400°F (200°C) oven, flipping baguette once, until crispy and light golden; about 6 minutes. Set aside. Arrange shrimp, shell side down, in a single layer on a parchment paper-lined baking sheet; bake in 450°F (230°C) oven until opaque throughout and shells are pink; about 10 to 12 minutes.

Nutrition Facts : Calories 302.5, Fat 4.3, SaturatedFat 0.8, Cholesterol 59.8, Sodium 726.5, Carbohydrate 49.1, Fiber 2.2, Sugar 2.5, Protein 16.6

OLIVE OIL POACHED SHRIMP CROSTINI



Olive Oil Poached Shrimp Crostini image

If you're looking for a great appetizer this is it! It is a wonderful infused olive oil that has so much flavor that people will keep going back for more. The shrimp add a sensational sweetness to the oil, plus they are extremely tasty. If you want you can jazz it up more by adding cherry tomatoes, olives, peppers, or anything else you can imagine. I made this on Father's day and everybody gobbled it up right away. It is quick and simple to make, making it perfect for all occasions. Enjoy!

Provided by OneYetTwo

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 baguette
2 lbs raw shrimp, peeled and deveined
6 garlic cloves, roughly chopped
1 cup extra virgin olive oil
1 1/2 tablespoons red pepper flakes
1/4 cup parsley, fresh (chopped)
salt and pepper

Steps:

  • Combine the shrimp, garlic, extra virgin olive oil, red pepper flakes, and salt/pepper in a bowl. Set aside.
  • Preheat oven to 400 degrees.
  • Slice the baguette into crostinis and line onto sheet tray.
  • Bake until the crostinis are golden brown. Remove from oven and set aside.
  • Heat a sauté pan over medium high heat, once hot add the shrimp mixture.
  • If garlic starts to burn turn the heat down.
  • Cook until the shrimp are cooked through, turn pink, about 8 minutes.
  • Toss parsley into the shrimp mixture.
  • Place shrimp and olive oil in a bowl and serve with crostinis on the side.

Nutrition Facts : Calories 695.6, Fat 41.1, SaturatedFat 6, Cholesterol 230.4, Sodium 687.8, Carbohydrate 42.5, Fiber 2.8, Sugar 0.4, Protein 37.9

GULF SHRIMP CROSTINI



Gulf Shrimp Crostini image

Bursting with fresh, zesty flavor, shrimp crostini can be prepared in just 20 minutes.

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

SHRIMP CROSTINI



Shrimp Crostini image

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

LIMONCELLO SHRIMP CROSTINI RECIPE- A SAVORY SHRIMP APPETIZER



Limoncello Shrimp Crostini Recipe- A Savory Shrimp Appetizer image

Limoncello Shrimp Crostini is made up of agrodolce sauce with shrimp, caramelized garlic and parsley spooned over crusty French bread! Ready in 20 minutes!

Provided by @MakeItYours

Number Of Ingredients 7

1 slices loaf French bread (cut into 1-inch and toasted)
1 pound medium shrimp (de-veined and peeled)
1/4 cup extra virgin olive oil
4 cloves garlic (thinly sliced)
1 1/2 cups limoncello
2 tablespoons parsley (roughly chopped)
Fine sea salt and finely ground black pepper for seasoning

Steps:

  • In a large skillet, heat extra virgin olive oil over medium heat. Add garlic and saute for 2 minutes.
  • Add limoncello, prepare for steam and sizzle, and allow to simmer and reduce for 5 minutes.
  • Add shrimp, turning until pink and curly.
  • When sauce is sticky and reduced to a syrup consistency, stir in parsley and season with fine sea salt and freshly ground black pepper.
  • Spoon over crusty French bread and enjoy your Limoncello Shrimp Crostini!

SHRIMP CROSTINI



SHRIMP CROSTINI image

Categories     Condiment/Spread     Shellfish     Appetizer     Broil     Quick & Easy

Number Of Ingredients 8

1 cup shrimp (diced)
1 cup mayo
1 cup shredded sharp cheddar cheese
1/2 cup diced yellow onion
1/4 cup diced green onion
1 T dill weed
Garlic, salt and pepper to taste
Thinly sliced baguette

Steps:

  • Mix all ingredients together(except baguettte). Spread shrimp mixture on thin slices of baguette. Place on cookie tray. Broil for a few minutes until cheese is bubbly and serve.

CROSTINI OF CLAMS, MUSSELS, AND SHRIMP



Crostini of Clams, Mussels, and Shrimp image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings as an appetizer

Number Of Ingredients 10

8 littleneck clams
8 small mussels
6 small shrimp, peeled and deveined
3 tablespoons extra virgin olive oil, plus more for brushing bread
3 cloves garlic
2 tablespoons chopped fresh Italian parsley
1/2 teaspoon crushed red pepper flakes
2 plum tomatoes, peeled, seeded, chopped, and drained
2 tablespoons dry white wine
24 slices Italian bread

Steps:

  • Scrub the shellfish clean. Heat 2 tablespoons of the olive oil in a heavy pot over medium heat. Place the clams and mussels in the pot and cover. The shells should be open in about 7 to 10 minutes. (discard any that don't) Strain and reserve the liquid. Remove the shellfish from the shells and discard the shells. Dice the shrimp, clams, and mussels.
  • Chop 1 clove of the garlic and saute in the remaining tablespoon of oil in a skillet over medium heat; do not let it brown. Add the shellfish, parsley, and pepper flakes. Cook for 2 minutes. In a separate pot, combine the tomatoes, wine, and reserved shellfish broth over medium heat. Cook for 3 to 4 minutes, until thickened. Add to the shellfish and cook for 2 more minutes. Remove from the heat.
  • Rub the bread with the remaining 2 garlic cloves and brush with olive oil. Arrange in a single layer on a sheet pan and toast both sides. Top each piece of toast with a portion of the seafood mixture, arrange on a platter and serve warm

GRILLED SHRIMP TAPENADE CROSTINI - ALABAMA GULF SEAFOOD



Grilled Shrimp Tapenade Crostini - Alabama Gulf Seafood image

Grilled Shrimp Tapenade Crostini recipe, courtesy of Brody Olive, Executive Chef at The Beach Club in Gulf Shores, AL. From Alabama Gulf Seafood.

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #appetizers     #seafood     #dinner-party     #shrimp     #dietary     #low-saturated-fat     #low-carb     #low-in-something     #shellfish     #number-of-servings

Related Topics