Total Time
45 Mins
Yield
Makes 20 to 22 crostini (serves 8 to 10 as an appetizer)

This elegant shrimp appetizer features shrimp sauteed in wine and fresh herbs, then served over toasted baguette slices topped with mascarpone cheese or cream cheese.

How to Make It

Step 1

In a small bowl, mix mascarpone and lemon zest. Spread a thin layer of the mixture on 1 side of each baguette slice and set on a platter (save any leftover cheese mixture for another use).

Step 2

Pour oil into a large frying pan over medium-high heat. Add garlic and cook, stirring often, until fragrant but not beginning to brown, about 1 minute. Add shrimp and cook, stirring often, until beginning to turn pink on the outside, 2 to 3 minutes. Increase heat to high, pour in wine, and boil, stirring often, until liquid is almost all evaporated and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes. Stir in lemon juice, chopped tarragon, and pepper to taste. Remove from heat.

Step 3

Spoon a couple of shrimp with some sauce onto each toast and sprinkle with sea salt. Garnish each with a tarragon sprig.

Step 4

Note: Nutritional analysis is per crostini.

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