Garlicky Shrimp Crostini
The Nitty Gritty:
A killer start to your holiday get-together- Level: 1
- Prep Time: 20 minutes
- Yields: 10-12 servings
- Tags: first course seafood appetizer
Adjusting to a new city can be difficult, but perhaps the hardest part is that this is the first year in five that I won’t be hosting my annual Chrismukkah get-together. I don’t throw a lot of big parties, so this is reliably the one occasion I have all my friends over for seasonal merriment, endless bottles of wine, and glorious food that requires the dedication of an entire afternoon. It is a cherished tradition that is on hold while my fiancé and I set up our new house — but it has me wistful for years past.
If I could host Chrismukkah this year, I would serve these killer shrimp. Guests will welcome the sight of these delicious specimens on crispy baguette toasts, drizzled with a creamy, garlicky sauce. It’s truly the sauce that makes it special — be sure to have extra toasts on hand for indelicately mopping up any leftovers.
Ingredients:
- 4 Tbsp. unsalted butter
- 2 lbs. fresh shrimp, peeled and deveined
- 5 cloves garlic, minced
- 1 medium shallot, minced
- 1 medium tomato, seeded and finely chopped
- 1 cup dry white wine
- 1 cup heavy cream
- 2 Tbsp. Parmigiano-Reggiano, grated
- 2 Tbsp. fresh basil, finely chopped
- 1 French baguette, thinly sliced and brushed with olive oil
- fresh Italian parsley, finely chopped
- kosher salt
- freshly ground pepper
- Saute the shrimp until just pi
- Transfer shrimp to an ovenproof dish
Instructions:
Preheat oven to 350 degrees.
Toast sliced baguette in toaster or oven until golden and crispy. Set aside.
Melt butter in a large skillet over medium heat. Season shrimp with salt and pepper, then sauté until pink (about three minutes), adding the garlic and shallot after about a minute and a half.
Remove shrimp from the skillet and place in ovenproof dish. Roast in the oven while you prepare the sauce: Add the white wine to the butter, garlic, and shallot mixture; cook until reduced by half. Stir in the heavy cream, Parmesan cheese, tomato, and basil. Cook -- stirring -- until heated evenly.
Top toasted baguette slices with a shrimp apiece. Use a small spoon to pour sauce over each. Garnish with parsley.
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By MJ Prest
MJ Prest is the editor-in-chief of EthicalStyle.com, an online magazine that covers ethical issues in fashion. She taught herself how to cook properly after eating spaghetti and frozen meatballs for a year after graduating from Williams College, and her grocery bills have never quite recovered. She currently lives in Los Angeles, where she is perpetually amazed by the produce selection.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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