Olive Oil Poached Shrimp Crostini Recipes

CROSTINI - 8 DELICIOUS WAYS!

Steps:

• Preheat oven to 160°C / 320°F (all oven types).
• Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
• Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
• Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!
• Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!
• Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!
• Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
• Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
• Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! ????
• Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
• Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.
• Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
• Spread crostini with goats cheese. Pile on tapenade. Serve!
• Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
• Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
• Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

SHRIMP WITH GARLIC AND OLIVE OIL

Steps:

• Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

OLIVE-OIL-POACHED SHRIMP WITH WINTER PISTOU

Steps:

• For pistou:
• Bring large saucepan of water to boil. Add basil leaves and simmer 15 seconds. Using strainer or slotted spoon, transfer basil directly to blender. Add 1 teaspoon coarse salt to water in same saucepan and bring to boil. Add carrots and cook 5 minutes. Add broccoli and cauliflower, and cook until all vegetables are tender, about 5 minutes longer. Drain. Using slotted spoon, transfer vegetables to bowl of ice water and let stand until cold. Drain well. Add vegetables, vegetable stock, cranberry beans, parsley, and 1/4 cup oil to basil in blender. Puree until smooth, occasionally scraping down sides of blender with rubber spatula. Transfer pistou to medium bowl, and season to taste with salt and pepper. DO AHEAD: Pistou can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
• For shrimp:
• Pour 3 cups olive oil into heavy large saucepan, and add thyme sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain.
• Divide warm pistou among 4 or 6 plates. Top pistou with poached shrimp and serve.

SHRIMP CROSTINI

Steps:

• Preheat oven to 350 degrees.
• Slice baguette on the diagonal into 1/4 inch slices. Lightly brush one side of slices with olive oil and rub with cut clove of garlic. Place on baking sheet and toast in oven for 10-15 minutes or until golden brown.
• Heat olive oil in skillet on medium heat. Add garlic, onion, and red pepper and saute for 3 to 4 minutes until translucent. Add shrimp and saute until shrimp curls and just turns pink. Remove from heat immediately.
• Place cooked shrimp, onion, and red pepper in food processor. Add parsley, mayonnaise, Parmesan, and lemon juice and pulse until shrimp is chopped, but do not puree. Season with salt and pepper to taste.
• Spoon mixure onto toasted baguette slices. Garnish with minced parsley.

OLIVE OIL POACHED SHRIMP CROSTINI

Steps:

• Combine the shrimp, garlic, extra virgin olive oil, red pepper flakes, and salt/pepper in a bowl. Set aside.
• Preheat oven to 400 degrees.
• Slice the baguette into crostinis and line onto sheet tray.
• Bake until the crostinis are golden brown. Remove from oven and set aside.
• Heat a sauté pan over medium high heat, once hot add the shrimp mixture.
• If garlic starts to burn turn the heat down.
• Cook until the shrimp are cooked through, turn pink, about 8 minutes.
• Toss parsley into the shrimp mixture.
• Place shrimp and olive oil in a bowl and serve with crostinis on the side.

CREAMY SHRIMP CROSTINI

Steps:

• Preheat broiler. Lightly brush 1 side of each baguette slice with oil. Arrange on 2 baking sheets. Broil until lightly toasted, about 1 minute.
• Using electric mixer, beat cream cheese, mayonnaise and mustard in large bowl to blend. Mix in shrimp, green onions, dill and lemon peel. Season with salt and pepper. (Can be made 1 day ahead. Store toasts in airtight container at room temperature. Cover shrimp mixture and chill.)
• Spread 1 tablespoon shrimp mixture atop each toast. Arrange crostini on baking sheets; broil until shrimp mixture begins to brown, about 2 minutes. Top with parsley.

OLIVE OIL POACHED SHRIMP WITH OLIVE TORTILLAS, CUMIN SCENTED BLACK BEANS AND TOMATILLO AVOCADO SALSA

Steps:

• For the shrimp: In a medium saucepot, heat 1 tablespoon olive oil. Add the garlic and shallots and cook until translucent. Then add the black peppercorns, lemon slices, thyme and the rest of the olive oil.
• Bring to a boil, and then take off the heat. Let stand for 15 minutes to infuse the flavors.
• Return the oil to medium heat. Add the shrimp and poach until the shrimp is cooked, 3 to 4 minutes. Remove from the oil to cool.
• For the salad: Combine the arugula, radishes, watercress and olives in a large bowl. Toss with the olive oil and rice vinegar. Season with salt and pepper.
• To serve, place a warm Olive Tortilla on a plate and top with a tablespoon of the Cumin Scented Black Beans. Top with 3 pieces poached shrimp, then a small mound of the salad. Top with the Tomatillo Avocado Salsa and some cheese. Drizzle some Lime Sour Cream on top and garnish with cilantro sprigs and lime. Repeat with the remaining ingredients.
• In the bowl of a heavy duty mixer, place the flour, shortening, olives and salt. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
• Divide the dough into 6 pieces. Roll each piece into a ball and place on a baking sheet or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
• Cut out six 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle and transfer to a paper square. Stack on a baking sheet or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
• To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter.
• In a large skillet over medium heat, add the olive oil, garlic and onions and cook until translucent. Add the cumin and pepper flakes and cook for another minute. Add the beans, 1/4 cup water and season with salt and pepper. Stir together and cook over low heat for 15 minutes to infuse the flavors.
• To finish, blend about 1/3 of the beans with a touch of water to make a thick paste. Stir this paste back into the whole beans. Just before serving, stir in the cilantro.
• Combine the tomatillos, avocados, scallions, jalapeno, cilantro, olive oil and lime juice and mix well. Season with salt and pepper.
• Combine the sour cream, lime zest and juice and season with salt and pepper. Refrigerate until ready to use.

SHRIMP BATHED IN OLIVE OIL AND LEMON

Steps:

• Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
• Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
• Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.

GARLIC SHRIMP CROSTINI

Steps:

• Preheat oven to 375. Lightly brush bread slices with olive oil and bake 10-12 minutes until golden brown.
• Combine cream cheese, goat cheese, Italian seasoning, and garlic; set aside.
• Heat butter in large skillet over medium heat until melted. Add garlic, shrimp, and bell pepper.
• Cook and stir 3-5 minutes. Remove from heat and stir in parsley.
• Spread each bread slice with cheese mixture, top with 2 shrimp and serve.