Shrimp Crostini Recipes

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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 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

SHRIMP AND FENNEL CROSTINI



Shrimp and Fennel Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 18m

Yield 10 to 15 crostini

Number Of Ingredients 8

Extra-virgin olive oil
4 cloves garlic, 3 smashed and 1 whole
Pinch crushed red pepper
1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
Kosher salt
1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
1/2 cup dry white wine
1 baguette, cut into 1/2 inch slices on the bias

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.

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.

SHRIMP CROSTINI



Shrimp Crostini image

Toasted bread rounds with a flavorful cream cheese spread and fresh cooked shrimp on top.

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

1 (8 oz) package softened cream cheese
1/4 cup mayonnaise
5 cloves minced and divided garlic
2 tablespoons minced green onion
1 tablespoon black pepper
2 tablespoons butter
3 tablespoons minced, plus more for garnish fresh parsley
24 medium peeled and deveined fresh shrimp
24 toasted rounds of French bread
halved, for garnish cherry tomatoes

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 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.

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

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.

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