Serves 20 pieces
- 3 tbsp butter
- 1/2 cup olive oil, divided
- 1 lb. shrimp, peeled and deveined
- 3 garlic cloves, sliced thinly
- 1 shallot, julienned
- 1 tbsp red pepper flakes
- 1 cup bell pepper, julienned
- 1 lemon
- 1/2 cup white wine
- 2 cups heavy cream
- 1 baguette, sliced into 1/4 inch rounds
- 2 tbsp Italian parsley, chopped
- 3 tbsp basil, chopped
Instructions / directions
Rinse shrimp under cold running water and drain thoroughly. Season with salt & pepper.
Heat a large sauté pan over medium high heat, add butter and 2 tbsp of olive oil. Add shrimp to pan and sear on both sides until lightly browned, do not cook fully. Remove from pan and set aside.
Add garlic and shallot to pan. Sauté for 3-4 minutes, add in red pepper flakes and bell peppers. Cook for 5 minutes or until everything is softened.
Deglaze pan with white wine and lemon juice. Reduce by half. Add in cream and cook until reduced by half. Add shrimp and finish cooking as sauce thickens.
Slice baguette and rub with remaining olive oil. Toast in oven until browned. Top crostini with shrimp and sauce and garnish with parsley and basil.Print