Gulf Shrimp Crostini Recipes

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GULF SHRIMP CROSTINI



Gulf Shrimp Crostini image

Bursting with fresh, zesty flavor, shrimp crostini can be prepared in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 12

Number Of Ingredients 8

1/2 cup frozen deveined shelled salad shrimp (3 oz), thawed, drained
1/4 cup sliced green onions (4 medium)
1 Italian plum tomato, seeded, chopped
1/4 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/8 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 clove garlic, minced
1 whole wheat pita (pocket) bread (6.5-inch)

Steps:

  • Coarsely chop shrimp. In medium bowl, gently mix all ingredients except pita bread; set aside.
  • Split each pita bread into 2 rounds; cut each round into 6 wedges and place on ungreased cookie sheet. Broil 4 to 6 inches from heat 2 to 4 minutes, turning once, until lightly toasted on both sides.
  • Spoon shrimp mixture onto toasted pita wedges. If desired, top with additional sliced green onions.

Nutrition Facts : ServingSize 1 Appetizer

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.

CROSTINI WITH SPICED CRAB AND SHRIMP SALAD



Crostini with Spiced Crab and Shrimp Salad image

Categories     Shellfish     Appetizer     Bake     Low Cal     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40

Number Of Ingredients 12

1/2 cup bottled clam juice
10 ounces medium uncooked shrimp, peeled, deveined
2 cups thinly sliced green onions
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon Hungarian sweet paprika
1/2 teaspoon cayenne pepper
8 ounces flaked crabmeat (about 2 cups lightly packed)
1/3 cup (about) olive oil
40 1/4-inch-thick diagonal slices sourdough baguette
Lemon wedges

Steps:

  • Bring clam juice to simmer in large skillet over medium heat. Add shrimp; cover and simmer until opaque, turning once, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl. Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.
  • Mix onions and next 5 ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill. Preheat oven to 375°F. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about 4 minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts airtight at room temperature.)
  • Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges and serve.

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.

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Top Asked Questions

How do you make shrimp and avocado crostini?
Mash the avocado in a bowl with the lime juice, salt and pepper. Heat olive oil in large skillet over low heat and add the garlic, cooking for 2 minutes. Increase the heat to medium-high and add the shrimp as well as the spices.
Can you use wild shrimp in shrimp crostini?
Use wild shrimp when possible. It is healthier for you and just tastes better. If you want to make more shrimp avocado crostini, just make sure you have more avocado. Add cold oil to a cold skillet and let heat up to proper temperature before adding the shrimp. You’ll know it is ready when the oil starts to shimmer.
What's the best way to cook shrimp in a baguette?
Bake baguette slices for 10-15 minutes, until golden. Take out of the oven and drizzle with a just a little olive oil. Season shrimp with salt, pepper, paprika, cayenne and garlic powder. Heat olive oil in a skillet over medium heat. Cook shrimp for 1-2 minutes per side, until pink.
How long do you cook garlic shrimp in a skillet?
Heat olive oil in large skillet over low heat and add the garlic, cooking for 2 minutes. Increase the heat to medium-high and add the shrimp as well as the spices. Turn the shrimp once or twice and cook until they are pink, about 5 minutes.

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