• Rosangela Atte

Shrimp and Tomato Crostini

Updated: Jan 15

Hope you guys like this super delicious recipe; not just for crostini, but also so good on rice, pasta, polenta, in wraps!


INGREDIENTS

🦐500 g shrimp (smaller is better so it fits on the crostini)

🦐2 tsp smoked paprika

🦐1 tsp garlic powder

🦐1 shallot

🦐2 cups ripe grape or cherry tomatoes

🦐2 tbsp chopped dill

🦐1.5 tsp salt

🦐60 ml EVOO

🦐1/2 cup white wine ( I used some leftover prosecco)

🦐Crostini

🦐Finely ground pistacchio


METHOD

Peel, deveine, rinse and dry shrimp. Toss in a bowl with the paprika, garlic powder, 1 tsp of salt and 2 tbsp (30ml) of EVOO.

Heat a wide pan and sear shrimp for 30 seconds per side, depending on the size.

Take shrimp out of the pan, add the remaining EVOO, sliced shallot, tomatoes, 1/2 tsp salt and wine. Cover and let them cook on medium low until they burst.

Once the tomatoes have cooked, add the shrimp and chopped dill and toss for 30 seconds.

Serve in a bowl with crostini and pistacchio on the side! Buon Appetito!

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