Shrimp Butter On Crostini Recipes

Steps:

• 1. Melt the butter with the oil in large skillet over medium-high heat. Add the garlic and cook, stirring, for 10 seconds. Add shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat.
• 2. Toast the bread slices in a toaster oven or oven. Top each with 3 to 4 shrimp and drizzle with the pan sauces. Grate the lemon zest directly over the shrimp, then squeeze some lemon juice on top. Serve immediately.

Steps:

• Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
• Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
• Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.

Steps:

• Vegetable Salsa:.
• Combine all ingredients in a large mixing bowl and lightly season lightly with salt and pepper and stir well to combine all vegetables.
• Lightly coat mixture with lemon-tarragon vinaigrette, but just to flavor the vegetables; do not drown them in the dressing.
• Reserve to a mixing bowl and refrigerate.
• Toast Points:.
• Cut baguette into angled slices of 2" in length and 1/2" inch thick and lightly butter.
• Lightly toast bread at 375°F until light in golden color; this can be done in advance.
• Lemon Tarragon Vinaigrette:.
• Combine all ingredients in a bowl except for olive oil and transfer to a blender. Slowly drizzle in olive oil until a smooth emulsification is created. Adjust the seasonings to taste and add more honey for a sweeter finish. Reserve to a squeeze bottle and refrigerate.
• As prepared for service:.
• Lightly sprinkle (4) toast points with shredded Monterey jack to order and melt cheese in a 450°F oven for about 1 minute; be careful not to burn the cheese.
• Remove from oven and place half of each shrimp on each toast point and arrange at an angle on an oval plate atop a small bed of arugula drizzled with lemon-tarragon vinaigrette.
• Plating:.
• Arrange a bed of arugula on an oval plate and lightly drizzle with lemon-tarragon vinaigrette.
• Put (4) toast points in oven on a sizzle plate lightly sprinkled with shredded Jack for approximately (1) minute.
• Remove from oven and arrange atop of arugula at an angle on the plate.
• Place half of one shrimp on top of each toast point.
• Add vegetable salsa on top of each shrimp.
• Drizzle lemon-tarragon vinaigrette over each piece (lightly, do not soak).
• Note: You can substitute lobster, crab, or scallops for the shrimp if you choose.

Steps:

• Mix well.
• Spread on your favorite crackers.
• Tastes better if it's made several hours before serving so flavors can blend.

Steps:

• Place bread slices on baking sheet; bake in a 350° oven for 5 minutes or until lightly toasted.
• In a bowl, beat cream cheese and butter using an electric mixer on medium speed until fluffy.
• Stir in chopped shrimp and the next 5 ingredients; spread mixture evenly over toated bread slices.
• Garnish if desired.