Garlic Shrimp Crostini Food

CREAMY GARLIC SHRIMP CROSTINI

Steps:

• Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Brush bread slices with olive oil, and sprinkle with ½ teaspoon each salt and pepper. Arrange slices on prepared baking sheet, and bake until brown, about 10 minutes. Turn oven off, and let bread stand in oven for 10 minutes. In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute or until fragrant. Add shrimp; cook until pink and firm, about 4 minutes. Add Parmesan, cream, hot sauce, parsley, and remaining ½ teaspoon each salt and pepper, stirring until cheese melts and cream thickens. Serve shrimp and sauce on toasted bread slices.

SHRIMP SCAMPI CROSTINI

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.

SHRIMP AND FENNEL CROSTINI

Steps:

• Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
• Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
• Try not to eat them all yourself.

CROSTINI

Steps:

• Set the oven to broil at 425 degrees F (220 degrees C).
• In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.
• Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
• Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

SHRIMP CROSTINI

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.

GARLIC SHRIMP AND MANGO SALSA CROSTINI

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%

GARLIC SHRIMP CROSTINI

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.

CREAMY SHRIMP CROSTINI

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.

GARLIC CROSTINI

Steps:

• Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
• Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
• Preheat oven to 375*. Line a large baking sheet with parchment paper.
• Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
• Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
• Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
• Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
• Remove from the baking sheet and let cool in a single layer on a cooling rack.
• You can use these immediately, or allow to cool completely for storage in an airtight container.

GARLIC HERB SHRIMP AND PESTO CROSTINI

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.

SHRIMP CROSTINI

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.