GARLIC SHRIMP CROSTINI
Make and share this Garlic Shrimp Crostini recipe from Food.com.
Provided by KelBel
Categories Lunch/Snacks
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
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.
GRILLED SHRIMP WITH MANGO SALSA
Steps:
- Toss together the cilantro, mangoes, lime juice, jalapeno and red onions in a medium bowl. Divide half of the mixture among 4 glasses with a wide mouth, reserving the remaining half to top with.
- Meanwhile, preheat a grill or grill pan to medium-high heat.
- Add the shrimp to a large bowl and toss with the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the shrimp on each side until opaque and slightly charred, 1 to 2 minutes.
- Add the shrimp to the 4 glasses with the salsa and top with the remaining salsa. Garnish with a plantain chip.
ROASTED WHOLE GARLIC CROSTINI
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 1h18m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Slice 1/2-inch off the pointed end of the garlic bulb to expose each clove. Place garlic on aluminum foil. Pour 1 teaspoon of olive oil over the top of each bulb and let it sink into the cloves.
- Wrap foil around garlic bulbs and bake for approximately 1 hour, or until exposed cloves are golden brown.
- In a dry saute pan over medium-high heat, toast pine nuts for approximately 5 minutes, or until golden brown.
- Toast baguette slices in oven or toaster oven.
- To serve, place garlic, cheese, pine nuts and parsley on a serving plate along side crostinis. Instruct guests to extract individual garlic cloves from bulb with a small fork, spread on toast, and top with goat cheese, pine nuts and parsley leaves.
MANGO SALSA
Provided by Kelsey Nixon
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.;
GARLIC CROSTINI
I purchased a box of 'garlic chips' the other day. I arrived home only to discover my four dollar box of bread slices were all broken. It was then that I decided I'd simply make my own...less expensive with better flavour. Crostini are multi-use flavoured and baked thin bread slices. I've used them to float cheese in onion soup, broken into giant croutons for salads, and my favourite...as a base for flavourful spreads and appetizers. Don't discount their use plain, as a crunchy snack either. Recipe #415921 is an easy and tasty spread that goes well with these. I recommend using day old baguettes to make slicing easier.
Provided by Diana 2
Categories < 30 Mins
Time 30m
Yield 30 slices, 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix olive oil and minced garlic in a heat-proof measuring cup. Microwave at half power for 30 seconds. Set aside.
- Note: depending on the size of your baguette, you may have to double the garlic oil ingredients.
- Preheat oven to 375*. Line a large baking sheet with parchment paper.
- Slice the baguette, on the diagonal, into 1/4" to 1/2" thick slices.
- Using a pastry brush lightly wipe both sides of the bread slices with garlic oil. Arrange on the baking sheet.
- Sprinkle (one side only), lightly with kosher salt and black pepper (if using).
- Bake for 10 minutes. Turn slices over and continue to bake for another 5 - 10 minutes or until golden in colour and crispy. The baking time will depend on the thickness of the slices and the amount of garlic oil used.
- Remove from the baking sheet and let cool in a single layer on a cooling rack.
- You can use these immediately, or allow to cool completely for storage in an airtight container.
GRILLED SHRIMP WITH MANGO SALSA
Great Food (01/07 issue) "O, The Oprah Magazine." Created by renowned Chef and author, Nina Simonds'. This dish is definitely one meant for company and a nice get-together. The platter of shrimp should be lined with bibb lettuce cups and basmati rice sprinkled into every cup with wedges of lemon. UPDATE: 07/24/2008 - I forgot to mention that any marindade that is used with fish, chicken, or steak should be thrown away after it has been used to marinate the dish.
Provided by Manami
Categories Mango
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- MAKE THE SALSA:.
- Combine all ingredients in a bowl.
- Set aside, so they can marry.
- TO MAKE THE SHRIMP:.
- Rinse and drain shrimp; pat dry with paper towels.
- In a bowl, combine shrimp, soy sauce and orange juice.
- Let stand 10 minutes.
- Meanwhile, prepare a grill, oiling the grill rack.
- Thread shrimp onto metal skewers (or wooden skewers that have been soaked in water for about an hour).
- Brush with oil and grill over medium heat, regularly brushing with soy mixture, 3 to 4 minutes per side, until shrimp are cooked through.
- When finished grilling, remove from skewers and place on a serving platter.
SHRIMP CROSTINI
Provided by Florence Fabricant
Categories quick, appetizer
Time 25m
Yield 18 - 20 canapes
Number Of Ingredients 8
Steps:
- Lightly saute the garlic in olive oil. Add the shrimp and stir-fry just until the shrimp turn pink, about a minute. Do not overcook.
- Place the shrimp and garlic in the bowl of a food processor and process until very finely minced. Add the butter in small pieces and process until the mixture is fairly smooth. Fold in the parsley and capers. Chill the mixture for at least 30 minutes. Chilling can also be overnight.
- Allow the shrimp mixture to soften slightly at room temperature. Lightly toast the bread. Spread the shrimp mixture on the toast, garnish with tiny cooked shrimp or capers and serve.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 8 grams, Carbohydrate 152 grams, Fat 14 grams, Fiber 8 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1918 milligrams, Sugar 3 grams, TransFat 0 grams
SHRIMP CROSTINI
Without a doubt my finest creation! If you like it spicy, you can add a splash of your favorite hot sauce.
Provided by E. Nigma
Categories < 30 Mins
Time 30m
Yield 32 crostini, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.7, Fat 3.1, SaturatedFat 0.5, Cholesterol 60.8, Sodium 312.1, Carbohydrate 4.7, Fiber 0.4, Sugar 0.9, Protein 7.4
SHRIMP PROTEIN BOWL WITH MANGO SALSA RECIPE
A quick, light dinner with a lot of protein, healthy fats, and fresh mango salsa - perfect for busy weeknights in the summer.
Provided by Steph Loaiza
Categories Main Course
Time 25m
Number Of Ingredients 18
Steps:
- In a medium bowl, mix together all ingredients for mango salsa. Set aside.
- In a second bowl, whisk together garlic powder, chili powder, lime juice, and olive oil. Gently toss with shrimp until all the shrimp have been coated. Over medium heat, cook shrimp until slightly pink and opaque. Set aside.
- Make the mango salsa by combining diced mango, red onion, red bell pepper, cilantro, jalapeno, lime juice and pinch of salt in a bowl.
- Assemble bowls by placing 1/4 of the mango salsa, shrimp, avocado, spinach, carrots, cabbage, and rice in each bowl. Top with salad dressing (optional) and serve.
Nutrition Facts : Calories 596 kcal, Carbohydrate 93 g, Protein 28 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 214 mg, Sodium 730 mg, Fiber 10 g, Sugar 11 g, ServingSize 1 serving
SHRIMP WITH MANGO SAUCE
Steps:
- Heat 2 tsp oil in a 3-quart saucepan over medium-high heat. Cook onion, garlic, ginger, 1/4 tsp salt, allspice, cumin and cinnamon about 3 minutes. Add mango, vinegar, lime juice and sugar and gently boil, stirring occasionally, until sauce is thick; refrigerate in a bowl. Toss shrimp with red pepper, garlic powder and remaining 1/2 tsp salt. Heat remaining 2 tsp oil in a large nonstick skillet over medium-high heat. Cook shrimp until no longer translucent, about 2 minutes on each side. Let cool; serve with sauce.
SAUTEED SHRIMP WITH MANGO SALSA
I recently saw this recipe for mango salsa made on an episode of The Barefoot Contessa. This particular show was featuring "healthy" recipes for a change, and this version of a mango salsa simmered on the stove top, then finished with fresh herbs sounded quite good. The original recipe had seared tuna steaks served over the salsa, but I chose to mix in some sauted shrimp as well. Also, on the show, Ina Garten uses fresh mint leaves, but I prefer to use a mix of fresh cilantro and basil, just to be different.
Provided by Kozmic Blues
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute olive oil, onions, and ginger in a large saute pan over medium low heat for about 10 minutes, or until the onions are soft and translucent.
- Add minced garlic and cook for another couple minutes.
- Next, add the diced mangos and simmer over low heat for another 10 minutes.
- Ad orange juice, brown sugar, salt, pepper and jalapeno.
- Simmer on low for another 10 minutes or until orange juice is reduced, stirring occasionally.
- Remove from heat and add the fresh herb of your choice (cilantro, basil or mint).
- For shrimp: Peel and devein shrimp, and toss with salt and pepper to taste.
- Saute in a pan over medium high heat until pink about 7-10 minutes.
- For tuna: preheat saute pan over high heat.
- Season tuna steaks with salt and pepper on both sides.
- Sear steaks for 2-3 minutes on both sides, until outside is browned, but the inside is still rare.
- Serve with mango salsa!
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