"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Gulf Shrimp Crostini Recipe

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This recipe for Gulf Shrimp Crostini, by , is from The Fields Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Staci Fields Carlson
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
[This is as the recipe was given --- I greatly increased the quantities]

1/2 cup frozen salad shrimp (deveined / shelled) thawed and drained coarsely chopped
1/4 cup sliced green onions (4 medium)
1 Italian plum tomato, seeded and chopped
1/4 tsp grated lime or lemon peel
1 T fresh lime or lemon juice
1/8 tsp hot pepper sauce
[I used 2/3 tsp. Sriracha Chili Sauce, from Asian section in grocery store]
1 small clove garlic, minced
1 whole wheat pita (pocket) bread (6.5 inch)

Directions:
Directions:
Gently mix all ingredients except pita bread and set aside.

Split pita bread into two rounds; cut each into 6 wedges and place on ungreased cookie sheet. Broil 4 to 6 inches from heat, for 2 to 4 minutes turning once, until lightly toasted on both sides.

Spoon shrimp mixture onto toasted wedges. If desired, top with additional sliced green onions.

Preparation Time:
Preparation Time:
Quick
Personal Notes:
Personal Notes:
Another one from Aunt Karen

 

 

 

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