Shrimp Crostini Food

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.

LIMONCELLO SHRIMP CROSTINI

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.

SHRIMP CROSTINI

Steps:

• In a small bowl, mix together cream cheese, mayonnaise, 2 cloves garlic, green onion and pepper; set aside.
• In a large skillet, melt butter over medium heat. Add remaining 3 cloves garlic and parsley. Add shrimp; cook for 3 to 4 minutes, or until pink and firm. Do not overcook.
• Spread cream cheese mixture evenly over French bread rounds. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves.

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 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.

SCALLOP AND SHRIMP CROSTINI

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 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.

SHRIMP CROSTINI

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.

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.

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 SHRIMP CROSTINI

Steps:

• For crostini, preheat oven to 375 F. Place bread slices on Rectangle Stone; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.
• For shrimp, heat butter in Large (10-in.) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using Garlic Press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley.
• To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately on Simple Additions(r) Large Square Platter.

GARLIC SHRIMP CROSTINI

Steps:

• Preheat your oven to 350ºF.
• Line a baking sheet with parchment and add the baguette slices. Lightly brush with 2 tablespoons of the olive oil and sprinkle with salt. Bake until toasted on both sides, about 8 minutes. Keep warm for serving.
• In a large skillet over medium-high heat, add the remaining olive oil and butter. Once the butter melts, add the leeks and lemon slices. Cook until the leeks are tender, and the edge of the lemon slices begin to brown, about 5 minutes. Lower the heat to medium and add the rosemary, parsley, and garlic. Cook for 2 minutes and add the wine, vinegar, and Worcestershire sauce. Stir the skillet and cook off the alcohol and reduce by half, 3 to 5 minutes. While stirring, add Cajun seasoning, white pepper, Italian seasoning, and black pepper.
• You can hold this recipe at this point until your guests are ready to eat. Bring the mixture back to a simmer, and add the shrimp. Cook on both sides until pink and done. Sprinkle over the cheese and stir once more to distribute.
• For serving, nestle a toasted crostini round into the sauce and top with a shrimp. Spoon some of the sauce over each shrimp and serve family-style with the skillet in the center of the table. Serve with hot sauce on the side to give your guests the option.

SHRIMP AND CRAB CROSTINI

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.