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Mediterranean Shrimp Crostini
Ingredients
| * | 1/2 cup qood quality extra virgin olive oil, divided |
| * | 1 pound uncooked medium shrimp, peeled and deveined |
| * | Zest and juice of 1 lemon |
| * | 4 anchovy fillets, packed in oil, drained and chopped (or more to taste) |
| * | 1 garlic clove, minced |
| * | Pinch crushed red pepper flakes (or more for additional heat) |
| * | 2 tablespoons small capers |
| * | Kosher salt and freshly ground black pepper to taste |
| * | FOR THE CROSTINI: |
| * | One fresh baguette sliced on the diagonal into 1/4-inch slices |
| * | 3 tablespoons good quality extra virgin olive oil |
Instructions
| 1 | To prepare the shrimp, heat 1 tablespoon olive oil in a large nonstick skillet. Add shrimp, lemon zest and lemon juice. Cook until shrimp are pink and firm, 2-3 minutes. Transfer to a food processor. |
| 2 | Add anchovy fillets, garlic, red pepper and capers. Season with salt and pepper. |
| 3 | With the machine running, slowly drizzle in remaining extra virgin olive oil, processing until the mixture is smooth. Taste and reseason with salt and pepper, if desired. Cover tightly and refrigerate 2-4 hours. |
| 4 | When ready to serve, prepare crostini. Preheat oven to 400F degrees. |
| 5 | Place bread slices on baking sheet and brush each slice with extra virgin olive oil. Bake until crostini are a toasty brown color, about 8-10 minutes. |
| 6 | Top crostini with shrimp mixture and serve immediately. |
Notes
- Allow the flavors in this dish to combine by refrigerating at least 2 hours - more if possible. Make early in the day you'll be serving.