Shrimp Crostini Appetizers
Equipment
- 1 Baking sheet
- 1 Small mixing bowl
- 1 medium mixing bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Small skillet
- 1 spatula or wooden spoon
- 1 pastry brush
- 1 Measuring spoons set
- 1 Measuring cups set
Ingredients
- 1 baguette sliced into 24 thin rounds
- 3 tablespoon olive oil
- 1 pound medium shrimp peeled and deveined
- 2 clove garlic minced
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon crushed red pepper flakes optional
- 3 tablespoon unsalted butter
- 3 tablespoon fresh parsley finely chopped
- 4 ounce cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh chives optional, for garnish; finely sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the baguette slices in a single layer on the baking sheet.
- Brush both sides of each baguette slice lightly with 2 tablespoons of the olive oil.
- Toast the baguette slices in the oven for 6–8 minutes, turning once, until lightly golden and crisp, then set aside to cool slightly.
- In a small bowl, mix the softened cream cheese, mayonnaise, Parmesan cheese, and a pinch of salt and pepper until smooth and combined.
- In a medium bowl, toss the shrimp with the remaining 1 tablespoon olive oil, minced garlic, lemon zest, 1/2 teaspoon salt, black pepper, and crushed red pepper flakes if using.
- Heat the skillet over medium-high heat.
- Add the seasoned shrimp to the hot skillet and cook for 2–3 minutes, stirring once or twice, until the shrimp are pink and opaque.
- Add the butter and lemon juice to the skillet, stir to coat the shrimp in the sauce, then remove from heat.
- Let the shrimp rest in the pan for 3–5 minutes to absorb the flavors.
- Spread a thin layer of the cream cheese mixture over each toasted baguette slice.
- Place one or two shrimp on top of each crostini, depending on size.
- Spoon a little of the lemon-butter pan sauce over the shrimp on each crostini.
- Sprinkle the crostini with chopped fresh parsley and chives if using.
- Serve immediately while the crostini are slightly warm, or at room temperature.
Notes
For best results, don’t overcook the shrimp—pull them off the heat as soon as they turn pink and curl, since they’ll continue to cook slightly while resting. You can toast the baguette slices a few hours ahead and keep them uncovered at room temperature so they stay crisp, then assemble just before serving. If your baguette is very fresh and soft, slice it thinner so it crisps without getting too hard. Feel free to customize the flavor by adding a touch of smoked paprika, swapping parsley for basil, or using a flavored cream cheese. These crostini taste best the day they’re made, but leftover shrimp can be chilled and used in salads or wraps the next day.
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