Shrimp Crostini
Submitted by happyzhangbo
Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.
YIELD
24 servingsPREP
12 minCOOK
12 minREADY
26 minThese little bites disappear from the appetizer tray faster than you can make them.
Toasted French bread rounds get spread with a garlicky cream cheese and mayonnaise mixture, then topped with a single butter-sautéed shrimp, a cherry tomato half, and a parsley leaf. They’re elegant enough for a cocktail party and easy enough for game day.
The whole batch of 24 comes together in under 30 minutes, and most of the work is just assembly.
Pro Tips
- Don’t overcook the shrimp. Four minutes in the skillet is plenty. They should be pink and just firm. Rubbery shrimp ruin the whole bite.
- Let the cream cheese soften completely. Room temperature cream cheese blends smoothly with the mayo and garlic. Cold cream cheese stays lumpy.
- Assemble right before serving. The bread stays crispest when it hasn’t been sitting under the spread for too long. Prep the components ahead, assemble at the last minute.
Ingredients
Directions
In a small bowl, combine cream cheese, mayonnaise, 3 cloves garlic or to taste, green onion and pepper, stir until well blended, set aside.
In a large skillet, melt butter over medium heat.
Stir in remaining 3 cloves garlic or to taste and parsley.
Stir in shrimp, cook for about 4 minutes, or until pink and firm. Do not overcook.
Spread cream cheese mixture evenly over bread.
Place 1 shrimp on top of each round.
Top with tomato halves and parsley leaves.
Serve.
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