Shrimp Crostini Recipe
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 This recipe for Shrimp Crostini, by Becky Ames, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Becky Ames
Added: Friday, March 3, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:Preheat oven to 375º. 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. |
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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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