Crostini with Jerk Shrimp and Pineapple Chutney

Coastal Living
Crostini with Jerk Shrimp and Pineapple ChutneyRecipe

Photo: Iain Bagwell; Styling: Rachael Burrow

Top baked bread slices with pineapple mixture, Jamaican-spiced shrimp, and cilantro for a flavorful appetizer. 

Makes 12 servings


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1 French bread baguette, cut into 1/2-inch slices
2 tablespoons extra-virgin olive oil
1/3 cup pineapple preserves
1 1/2 tablespoons finely chopped seeded jalapeño
1 teaspoon cider vinegar
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro


Hands-on: 25 Minutes
Total: 25 Minutes

1. Preheat oven to 375°. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.

2. Combine preserves, jalapeño, and cider vinegar in a medium bowl, stirring to combine. Spread pineapple mixture evenly over toasts.

3. Melt butter in a large skillet over medium heat. Add shrimp to pan; sprinkle with jerk seasoning and orange zest and juice, tossing to coat. Cook 5 to 6 minutes or until shrimp are cooked through. Remove from heat; let cool slightly.

4. Arrange shrimp evenly over toasts; sprinkle evenly with cilantro.

Created date

September 2015