SHRIMP SCAMPI CROSTINI
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.
SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI
Steps:
- In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
- Smear the crostini with the goat cheese, then top with the cooked cranberries.
SHRIMP CROSTINI
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
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
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
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
APPLE-CRANBERRY CROSTADA
While a good pie crust ought to be a part of every cook's repertoire, sometimes there just isn't the time. But why leave the baking to the grocery stores or bakery when puff pastry is a simple, high-quality stand-in for the original? In this Crostada, the sheet dough is baked free-form with ingredients piled on top. Couldn't be easier!
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Heat butter in a large skillet over medium-high heat. Add apples, 1/2 cup sugar and cranberries; cover and cook until apples release their liquid, about 5 minutes. Remove lid and continue to cook, stirring frequently, until soft apples fall apart and juices thicken to a thin-syrup consistency, about 5 minutes longer. Pour onto a large-lipped cookie sheet or jellyroll pan and cool to room temperature. (Can be refrigerated in an airtight container up to 5 days.)
- Adjust oven rack to low position and heat oven to 400 degrees. Open puff pastry sheet on a lightly floured work surface. Roll into a rectangle, about 10 by 16 inches. Transfer to a large cookie sheet. (I suggest lining the sheet with parchment paper; this ensures the crostada doesn't stick and allows easy cleanup.)
- Spread cooked apples over pastry, leaving a 2-inch border. Fold up pastry borders over apples. Unfold corners and form ruffled creases to keep dough from overlapping. Brush pastry border with egg white and sprinkle with the remaining 1 Tb. sugar. Bake until pastry is golden brown, 25 to 30 minutes. Serve warm or at room temperature with optional ice cream or whipped cream.
Nutrition Facts : Calories 395.8 calories, Carbohydrate 59.7 g, Cholesterol 18.7 mg, Fat 17.7 g, Fiber 4.5 g, Protein 3.8 g, SaturatedFat 6.8 g, Sodium 127.5 mg, Sugar 40.3 g
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