Shrimp crostini

Yield: 10 Servings

Measure Ingredient
1 pounds Shrimp; peeled & deveined
1 cup Extra-virgin olive oil; divided
3 \N Shallots; peeled & chopped
2 tablespoons Minced garlic
2 cups Fresh bread crumbs
1 cup Italian parsley leaves
¼ cup Freshly grated Parmesan cheese
1 tablespoon Well-drained capers
1 teaspoon Fresh lemon juice
\N \N Salt; to taste
\N \N Pepper; to taste
2 \N Baguettes; sliced diagonally
\N \N 1/4\" thick
1 large Clove garlic; peeled

Wash shrimp and pat dry.

Heat 2 tablespoons of the oil in a heavy saute pan over medium-high heat.

When hot, add shrimp, shallots, and minced garlic. Saute for about 3 minutes or until shrimp has just turned pink.

Scrape in a food processor fitted with the metal blade. Chop, using quick on-and-off turns. Add ⅓ cup of the oil, bread crumbs, parsley, cheese, capers, lemon juice, salt, and pepper and process until just combined. Do not puree.

Preheat oven to 400 degrees. Using ¼ cup of the oil, brush each slice of bread and then rub with the garlic clove. Lay the slices on a baking sheet in a single layer. Bake for about 6 minutes or until golden brown. Remove from oven and spread the shrimp mixture on top of each slice. Drizzle with remaining oil and serve immediately.


Recipe by: Dean Fearing

Posted to MC-Recipe Digest V1 #818 by Holly Butman <butma001@...> on Sep 28, 1997

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