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Title: Shrimp Crostini Categories: None Yield: 10 Servings 1 lb Shrimp; peeled & deveined 1 c Extra-virgin olive oil; -divided 3 Shallots; peeled & chopped 2 tb Minced garlic 2 c Fresh bread crumbs 1 c Italian parsley leaves 1/4 c Freshly grated Parmesan -cheese 1 tb Well-drained capers 1 ts Fresh lemon juice Salt; to taste Pepper; to taste 2 Baguettes; sliced diagonally 1/4" thick 1 lg Clove garlic; peeled Wash shrimp and pat dry. Heat 2 tablespoons of the oil in a heavy saute pan over medium-high heat. When hot, add shrimp, shallots, and minced garlic. Saute for about 3 minutes or until shrimp has just turned pink. Scrape in a food processor fitted with the metal blade. Chop, using quick on-and-off turns. Add 1/3 cup of the oil, bread crumbs, parsley, cheese, capers, lemon juice, salt, and pepper and process until just combined. Do not puree. Preheat oven to 400 degrees. Using 1/4 cup of the oil, brush each slice of bread and then rub with the garlic clove. Lay the slices on a baking sheet in a single layer. Bake for about 6 minutes or until golden brown. Remove from oven and spread the shrimp mixture on top of each slice. Drizzle with remaining oil and serve immediately. Yield: approximately 40 HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE TASTING Recipe by: Dean Fearing Posted to MC-Recipe Digest V1 #818 by Holly Butman |