Updated: May 6, 2021
Shrimp immersed in a creamy, spicy sauce, a wonderful appetizer to pair with zesty cocktails!
Prep Time: 15 minutes Yield: one dozen
1/2 of a standard French Baguette, cut into 12 1/2 inch slices
1 pound large shrimp (less than 30 per pound), peeled, deveined, cut into thirds
1 tablespoon olive oil
1 cup finely chopped yellow onion
2 cloves of garlic, minced
1/4 teaspoon chili powder or smoked paprika
1/4 teaspoon dried oregano
dash cayenne pepper (optional)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon white pepper
1/4 teaspoon course ground black pepper
1 teaspoon lemon juice
4 ounces full fat cream cheese, cut into cubes
1 cup shredded melting cheese - jalapeño jack cheese, fontina, Swiss, gouda, gruyère (I have used jalapeño jack cheese and gouda with great results)
1/4 cup roughly chopped cilantro, oregano, or flat leaf parsley
First, toast the bread to make crostini:
Preheat oven to 350 degrees.
Place the 12 baguette slices on a lined baking sheet, bake for 5 minutes, turn the slices over, and bake for an additional 5 minutes. Remove from oven and set aside while you make the shrimp mixture.
Prepare the shrimp and sauce:
In a large skillet, over medium heat, heat olive oil, add shrimp, and onions. Stir and sauté the mixture for a minute. Reduce heat slightly, adding the minced garlic, chili powder, dried oregano, dash cayenne, crushed red pepper flakes, white and black peppers, and lemon juice. Reduce heat to low, stirring in cubed cream cheese and shredded jalapeño jack cheese. Remove from heat.
Assemble the Shrimp Toast:
Preheat oven to 400 degrees. Place a heaping tablespoon full of the shrimp mixture on the crostini, placing them on a parchment lined baking sheet. Bake for 7-8 minutes until bubbly and lightly browned.
Remove from oven, serve with fresh cilantro and chopped tomatoes.