Hot Shrimp Salad on Crostini

20 minutes Prep: 10 minutes Cook: 10 minutes

299 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

2	each	italian plum (roma) tomatoes	cut into 8 pieces
1	each	watercress	small bunch, washed and dried
1	tablespoon	olive oil
1/2	teaspoon	olive oil
4	ounces	shrimp	, deveined and cut in half crosswise
1	teaspoon	capers	tiny, drained
1	teaspoon	lemon juice	fresh
1	teaspoon	salt	coarse, to taste
1	teaspoon	black pepper	freshly ground, to taste
1	slice	crusty bread	(1/2" thick)
1	each	garlic clove	halved

Most people hate to clean shrimp, but these days they're sold peeled and deveined.

Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand.

It's less expensive that way!

1. Place tomato pieces in a bowl.

2. Pinch off delicate stems and leaves from bunch of watercress 3. Heat 1 tablespoon oil in a nonstick skillet over high heat.

Add shrimp; cook 4 minutes, stirring and shaking skillet.

When cooked through, add to tomatoes.

4. Toss capers and lemon juice with tomatoes and shrimp.

Season with salt and pepper to taste.

5. Brush one side of toast (crostini) with remaining teaspoon oil.

Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste.

6. Place toast in the center of a large dinner plate. Spoon shrimp and tomatoes over toast.

Top with watercress and serve immediately.

Add your comment

Serving Size 394g

Amount per Serving

Calories 299 49% of calories from fat