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    You are in: Home / Recipes / Shrimp-Onion Crostini With Almond-Parsley Pesto Recipe
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    Shrimp-Onion Crostini With Almond-Parsley Pesto

    Shrimp-Onion Crostini With Almond-Parsley Pesto. Photo by Russell Cooks

    1/3 Photos of Shrimp-Onion Crostini With Almond-Parsley Pesto

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    40 mins

    10 mins

    Russell Cooks's Note:

    These crostinis are really festive looking, a satisfying appetizer or side using typical italian flavors and commonly found ingredients. Note that the ingredient measures are approximations, I made this on a whim and didn't measure anything.

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    Serves: 2-3



    Units: US | Metric


    1. 1
      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.
    2. 2
      Preheat the broiler.
    3. 3
      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.
    4. 4
      Thinly slice the onion, and preserve the circle shape while saute-ing gently in oil just until tender, ~5 minutes.
    5. 5
      Slice the bread 1-1.5 inches thick and lay out on an ungreased baking sheet. Brush with olive oil.
    6. 6
      Thinly slice tomatoes, cover each crostini with one layer (either one slice from a big tomato or three slices from a grape tomato).
    7. 7
      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.
    8. 8
      Broil until the bread is nice and toasty, about 10 minutes.
    9. 9
      Spoon a small amount of pesto onto each crostini, and serve.
    10. 10
      For bonus points, sprinkle with mozerella cheese!

    Ratings & Reviews:


    Nutritional Facts for Shrimp-Onion Crostini With Almond-Parsley Pesto

    Serving Size: 1 (209 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 522.1
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 5.2 g
    Cholesterol 254.2 mg
    Sodium 1624.8 mg
    Total Carbohydrate 49.8 g
    Dietary Fiber 5.4 g
    Sugars 4.8 g
    Protein 37.1 g

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