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Shrimp Crostini Recipe

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

Becky Ames
Added: Friday, March 3, 2006


2 loaves crusty french baguettes, sliced diagonally
extra virgin olive oil
1 lb. large shrimp, cooked and coarsely chopped
1/2 C. Miracle Whip Light
1-8 oz. package cream cheese, softened
3 T. dijon mustard
2 T. fresh dill, chopped
1 tsp. grated lemon peel
1/2 C. green onion tops, chopped
fresh parsley, chopped

Preheat oven to 375. Lightly brush one side of each
baguette with olive oil. Arrange on baking sheets in one layer.
Bake until lightly toasted, about 15 to 20 minutes. Using an
electric mixer, beat cream cheese, Miracle Whip and mustard.
Fold in shrimp, green onions, dill and lemon peel. Season to
taste with salt and freshly ground pepper. Spoon one
tablespoon shrimp mixture on top of each baguette slice.
Arrange crostini on baking sheets; bake until shrimp mixture
begins to melt and turns slightly golden brown. Top with
parsley and serve immediately.

Number Of Servings:
Number Of Servings:
Makes approximately 40 hors d' oeuvres
Personal Notes:
Personal Notes:
Can be made one day ahead. Cover shrimp mixture and chill.
Store baquette slices in an airtight container.




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