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Monday, May 10, 2010

Garlic Shrimp Crostini

My daughter-in-law, Kara, brought this to Thanksgiving dinner.  It's fabulous and tastes like you fussed when in reality it's super quick to make.  Her recipe calls for buttering the bread then frying it in olive oil.  Since the goat cheese appetizer was so rich, I decided to skip that step.  Loved the results

Garlic Shrimp Crostini


8 arugula sprigs
2 garlic cloves, finely chopped
1/4 c mayo
1-2 tsp wing sauce
baguette, sliced very thinly
shrimp, cooked

Place the arugula, garlic, mayo and wing sauce in the food processor and blend until it forms a smooth paste. 

Toast the baguette slices on both sides.  Smear some paste on each crostini and top with a shrimp.

1 comment:

blackbookkitchendiaries said...

this is so lovely:) thank you for sharing!