Cajun Shrimp Crostini
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1 (10-oz) French baguette
- ¼ cup olive oil
- ½ (8-oz) block cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup minced fresh parsley, divided
- 1 Tbsp minced fresh chives
- 1 tsp lemon zest
- 1 clove garlic, minced
- 2 lb peeled and deveined, large raw shrimp
- 1 Tbsp Cajun seasoning
- ½ cup butter, divided
- 1 Tbsp Worcestershire sauce
- 1 lemon
Instructions
- Preheat oven to 425°F. Thinly slice baguette and place slices on a lightly greased large baking sheet. Brush slices with oil. Bake 10 minutes or until browned and crisp. Cool completely.
- Meanwhile, stir together cream cheese, mayonnaise, 1 Tbsp parsley, chives, lemon zest, and garlic. Spread mixture over cooled crostini.
- Toss shrimp with seasoning. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 2 minutes per side or until shrimp just turn pink. Remove shrimp from skillet.
- Repeat process with 2 Tbsp butter and remaining shrimp.
- Add remaining ¼ cup butter and Worcestershire sauce to skillet. Grate zest and squeeze juice from lemon into skillet. Cook 5 minutes or until sauce is slightly thickened; stir in 3 Tbsp parsley. Return shrimp to skillet; toss.
- Spoon shrimp and sauce over cheesy crostini.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
585
|
585
|
| Fat (g) | 40 | 40 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 27 | 27 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 842 | 842 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
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