Shrimp And Fennel Crostini Recipes

SHRIMP AND ROASTED FENNEL DITALINI

Steps:

• Heat oven to 450°F. Shell shrimp, but keep tails intact, if desired; reserve shells. In a small pan over medium heat, toast fennel seeds until golden brown, 5 minutes; crush. In a bowl, toss shrimp with fennel seeds. In same pan, bring 1 cup water to a boil with 1/2 teaspoon salt and reserved shells; reduce heat and simmer, partially covered, 30 minutes. Remove and discard shells; simmer until stock reduces by half, 5 minutes. In a roasting pan, place sliced fennel, garlic, oil, pepper and remaining 1/2 teaspoon salt; toss. Roast until fennel is tender, 20 minutes. Stir in shrimp, stock and zest; roast until shrimp are just cooked through, 5 minutes. Cook pasta as directed on package until al dente. Drain pasta, reserving 1 cup cooking liquid. Add pasta to roasting pan; roast until pasta is completely cooked, adding reserved liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Serve garnished with julienned zest and fennel fronds, if desired.

GULF SHRIMP CROSTINI

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.

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

SHRIMP CROSTINI

Steps:

• In a small bowl, mix together cream cheese, mayonnaise, 2 cloves garlic, green onion and pepper; set aside.
• In a large skillet, melt butter over medium heat. Add remaining 3 cloves garlic and parsley. Add shrimp; cook for 3 to 4 minutes, or until pink and firm. Do not overcook.
• Spread cream cheese mixture evenly over French bread rounds. Top each with 1 shrimp. Garnish with tomato halves and parsley leaves.

SHRIMP CROSTINI

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.

SHRIMP AND FENNEL IN A TANGY CITRUS SAUCE

Steps:

• Heat oil in a pan over medium heat. Add fennel, onion, and garlic to the hot oil and stir-fry until vegetables start to soften, 3 to 5 minutes. Add shrimp and red pepper flakes and cook until shrimp start to turn pink, about 2 minutes. Add teriyaki sauce, ponzu sauce, and lime juice; cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 more minutes.
• Season with salt and pepper and serve.

CREAMY SHRIMP CROSTINI

Steps:

• Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
• Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
• Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

SHRIMP CROSTINI

Steps:

• Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
• Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
• Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.

SHRIMP AND CRAB CROSTINI

Steps:

• Toast baguette:.
• Lightly brush each side of slice with oil.
• Place in dry skillet over medium-high heat.
• Cook on each side until golden brown, about 1-2 minutes.
• Remove from heat and place on paper towel.
• Spread:.
• In a bowl, combine 8 oz of shrimp or crab (or a combination of both), red pepper, chives, lime or lemon juice, mayonnaise, Dijon mustard, cheese, & Tabasco (if using) and blend well.
• Add kosher salt and black pepper.
• Spread mixture on each slice of toasted baguette.
• Lay a shrimp that you have cut in 2 lengthwise on each baguette and then add a small parsley leaf and serve.
• *Wine recommendation: Sauvignon Blanc.

SHRIMP CROSTINI

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.