Empty My Fridge
Easy Baked Shrimp Crostini
Ingredients
- Shrimp1 lb
- Vegetable oil1 tsp
- Celery · finely sliced½ cups
- Scallion2
- Parsley · chopped1 tbsp
- Dill · chopped3 tbsp
- Lemon1 tbsp
- Mayonnaise⅓ cups
- Sriracha sauce1 tbsp
- Soy sauce2 tbsp
- Salt½ tsp
- Black pepper · ground½ tsp
- Smoked paprika½ tsp
- Garlic powder · dried½ tsp
- Onion powder · dried½ tsp
- Baguette1
- Chive · chopped2 tbsp
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone mat.
- If using raw shrimp, thaw frozen shrimp in cold water, remove shells and tails, and pat dry. Season lightly with salt, then fry in a drizzle of oil over medium heat for 2 to 4 minutes per side, until no longer translucent.
- Let the cooked shrimp cool, then chop into quarter-inch (about 6 mm) pieces.
- In a large bowl, combine the chopped shrimp, celery, scallions, parsley and dill. Zest the lemon and squeeze in the juice.
- Add the mayonnaise, sriracha and soy sauce, then season with salt, pepper, smoked paprika, garlic powder and onion powder.
- Mix with a large spatula until the shrimp are well coated and creamy.
- Slice the baguette thinly on the diagonal. Spoon a generous heap of topping onto each slice and place on the lined baking sheet.
- Bake at 425°F (220°C) for 12 to 14 minutes, until the bread is golden around the edges and the topping is hot.
- Cool for about 10 minutes, then garnish with chives and dill and add a squeeze of lemon juice over each crostini before serving.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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