Garlic Butter Shrimp Crostini
The little hiss of shrimp meeting garlic butter always takes me back to Sunday evenings when everyone gathered close to the stove. I would set these crisp toasts on a small platter, and the first one…
Ingredients
- 1 half small baguette
- 1 tablespoon olive oil
- 8 ounces large shrimp, peeled and deveined
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- zest and juice 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon red pepper flakes
- 2 tablespoons Parmesan cheese, finely grated
- 1/4 teaspoon kosher salt
Instructions
- Heat the oven to 425°F. Slice the baguette into 8 pieces, arrange them on a baking sheet, and brush both sides lightly with olive oil.
- Toast the bread for 5 to 6 minutes, turning once, until the edges are crisp but the centers still have a little give. Set the toasts aside while you cook the shrimp.
- Pat the shrimp dry and season them with the salt. Melt the butter in a skillet over medium heat, then add the garlic and red pepper flakes. Stir for about 30 seconds, just until the kitchen smells warm and garlicky.
- Add the shrimp in a single layer and cook for 2 minutes on the first side. Turn them and cook for 1 to 2 minutes more, until pink, opaque, and curled.
- Take the skillet off the heat and stir in the lemon zest, 1 tablespoon of lemon juice, and parsley. Spoon the buttery pan juices over the shrimp so none of that goodness is left behind.
- Place one shrimp on each toast, sprinkle with Parmesan, and arrange the crostini on a small platter. Serve right away while the bread is crisp, with the remaining lemon cut into wedges for your table.
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