Crispy Bread topped with Spicy, Tangy Shrimp!!! Perfect bite-sized appetizer.
One of the best things in Dallas is finding a supermarket close to home, which not only has great produce but fresh seafood as well. For a guy like me who absolutely loves, loves fish that is a complete godsend. So this weekend, when I walked into the market and laid my eyes on the plump, succulent shrimp I was on cloud nine!!! All I wanted to do was to enjoy those tiny little beauties one at a time and the best way to do that was in the form of these delectably spicy SHRIMP CROSTINI!!!!
Our kitchen was pretty much running on fumes this week so it was imperative for Maddy and I to go grocery shopping over the weekend. It was one of those lazy weekends for us so by the time we stepped out for groceries it was close to noon (LAUGHS!!!) We finished up with the produce and while passing through the seafood section my eyes and mind got fixated on the fresh shrimp. It felt like they had cast a spell on me, which would not be broken till I bought a pound of these pint-sized jewels. Only after I gave in to the temptation did I finally manage to move on.
By the time we were done shopping we were extremely hungry since it was way past our lunchtime. So we ate a big lunch at our favorite sandwich shop after which I took wifey dear for ice cream. This meant there wasn’t going to be too much room in our stomachs when dinnertime rolled along. If there was a time where we needed something quick and easy then this was it. I wanted to do something with the shrimp but needed it to be unique at the same time. The moment I saw the piece of baguette in my kitchen the idea of a crostini popped in my mind.
First up was the topping. As y’all know by now I could not resist giving the shrimp topping an Indian twist with a few basic Indian spices.
Heat oil in a non-stick pan on a medium heat. Add onions, ginger-garlic paste, chili and saute until onion turns slight brown. Mix in the shrimp and cook until they turn pink. Add cumin powder, turmeric and garam masala. Stir well. Finally drizzle in the tomato puree cook till the flavors come together. Season with salt. Garnish with cilantro.
To make the cilantro garlic mayo, simply blend cilantro, garlic, lemon juice and mayo in a food processor until smooth.
Slice baguette into pieces of equal thickness. Apply butter on both the sides and toast on a skillet till crisp.
We have all the components of the crostini ready to roll. To assemble, first spread the mayo evenly over the bread. Top it with one shrimp and coriander leaf.
DIG IN !!
This was the perfect ending to a perfect day. How I wish all the days turn out to be this good!!!
Try my Shrimp Samosa next!
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- 1 Baguette
- 1 lbs Shrimp
- 1 Small Onion (chopped)
- 1 tbsp Garlic and Ginger paste
- 1 Serrano Chile (minced)
- 1 tsp Cumin Powder
- ¼ tsp Turmeric
- ¾ tsp Garam Masala/Malvani Masala
- ¼ cup Tomato Puree
- 1 tbsp Oil
- Salt – to taste
- Fresh Cilantro
- ½ cup Mayo
- 2 Garlic
- 3 Cilantro Strands
- ½ tsp Lemon Juice
- Heat oil in a non-stick pan on a medium heat. Add onions, ginger-garlic paste, chili and cook until onion turns slight brown.
- Mix in the shrimp and cook until they turn pink.
- Add cumin powder, turmeric and malvani masala. Stir well.
- Drizzle in the tomato puree cook for 3-4 minutes. Season with salt and garnish with cilantro.
- In a food processor blend cilantro, garlic, lemon juice and mayo until smooth.
- Slice baguette into pieces of desired thickness. apply butter on both the sides and toast the bread on a skillet for few minutes till crisp.
- Spread mayo evenly over the bread. Top it with one shrimp and coriander leaf.
- DIG IN !!