Shrimp Crostini
- Total Time
- 25 minutes
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Ingredients
- 2cloves garlic, minced
- 1tablespoon extra-virgin olive oil
- 6ounces shrimp, shelled, deveined and coarsely chopped
- 4tablespoons softened butter
- 1tablespoon minced fresh Italian parsley
- 2teaspoons capers, chopped
- 18 to 20thin rounds of French or Italian bread, 2 to 3 inches in diameter
- Tiny cooked shrimp or capers for garnish
Nutritional analysis per serving (20 servings)
822 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 146 grams carbohydrates; 6 grams dietary fiber; 14 grams sugars; 31 grams protein; 1896 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
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