Greek-Style Shrimp Crostini
Prep: 15 minutes
Cook: 10 minutes • Serves: 8
2 tablespoons olive oil
1 pound raw 36-40 count peeled and deveined shrimp, thawed if necessary and patted dry
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
3 tablespoons white wine
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 medium Roma tomatoes, diced (1 cup)
1/2 cup drained and chopped pitted black olives (about 2.5 ounces)
1/4teaspoon crushed red pepper flakes
1/2cup crumbled feta cheese (2 ounces)
2 tablespoons chopped fresh parsley leaves
1.Preheat oven to 400°. Arrange bread in single layer on rimmed baking pan. Brush top of bread with oil. Bake 6 to 8 minutes or until lightly browned.
2.Meanwhile, sprinkle shrimp with salt and pepper. In large skillet, heat butter over medium-high heat. Add shrimp; cook 4 to 6 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°, stirring frequently. With slotted spoon, transfer shrimp to serving bowl.
3.Add wine and lemon juice to skillet; cook 1 minute. Stir in garlic, tomatoes, olives and crushed red pepper; cook 2 minutes. Pour tomato mixture over shrimp. Add cheese and parsley; toss to combine. Makes about 4-1/2 cups. Serve immediately with toasted baguette slices.
Approximate nutritional values per serving:
303 Calories, 10g Fat (4g Saturated), 87mg Cholesterol,
852mg Sodium, 35g Carbohydrates, 2g Fiber, 16g Protein