Shrimp Onion Crostini With Almond Parsley Pesto Food

ROASTED SHRIMP TOSSED WITH PARSLEY PESTO

Steps:

• 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
• Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
• Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.

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:

• 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.

PARSLEY-ALMOND PESTO

Steps:

• Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

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.

SHRIMP-ONION CROSTINI WITH ALMOND-PARSLEY PESTO

Steps:

• Make the pesto (this can be done ahead): Stick a palmful of almonds, a small handful of parsley, and a heart attack-inducing amount of salt in a food processer until it's nice and crumbly (don't worry about the salt, the pesto will be eaten in small portions!) Beat together about a tablespoon of softened butter with a couple glugs of olive oil until the butter floats around in little clumps. Mix oil mixture and almond/parsley mixture together and add freshly ground pepper. Taste it because it probably needs more salt, then plastic-wrap your container and put it in the fridge for later or continue the recipe.
• Preheat the broiler.
• If you're using fresh shrimp, shell and take the yucky stuff out, butterfly, then cook, saute, or grill with olive oil and black pepper. If using pre-cooked shrimp, thaw.
• Thinly slice the onion, and preserve the circle shape while saute-ing gently in oil just until tender, ~5 minutes.
• Slice the bread 1-1.5 inches thick and lay out on an ungreased baking sheet. Brush with olive oil.
• Thinly slice tomatoes, cover each crostini with one layer (either one slice from a big tomato or three slices from a grape tomato).
• Place a slice of the onion on top of each tomato, lay one (jumbo) or two (small) shrimp on top of the onion. Sprinkle chopped green onion over the tops.
• Broil until the bread is nice and toasty, about 10 minutes.
• Spoon a small amount of pesto onto each crostini, and serve.
• For bonus points, sprinkle with mozerella cheese!