Shrimp Crostini
photo by KevRad
- Ready In:
- 32mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
fresh vegetable salsa
- 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
-
lemon tarragon vinaigrette
- 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
directions
-
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.
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RECIPE SUBMITTED BY
Aspiring Chef just getting started in the kitchen at age 32. I'm a career changer looking to make the rest of my professional career in the kitchen. I am realizing that there is a ton to learn so I will welcome any and all suggestions and advice related to all facets of the business.