Shrimp Crostini

Local Ocean’s Special
PINK SHRIMP CROSTINI

TIME: 15 minutes

SERVING SIZE: 3 pieces per person

IN THE BOX
Oregon Pink Shrimp
Panini Bakery Focaccia Bread
Smoked Salmon Spread
Crostini Veggie Mix
Anchovies
Capers
Niçoise Olives
White Balsamic Vinaigrette

FROM YOUR PANTRY
Salt + Pepper to season
1-2 tbsp olive oil

STEPS
1. Make the crostini – preheat an oven to 350 degrees. Slice focaccia into 1/4-inch pieces. Drizzle or brush with olive oil. Spread out on a baking sheet and toast in oven for 8-14 minutes until golden brown. Alternatively, heat an electric griddle on medium and toast the crostini on it, flipping after about 3 minutes. You want the outside to be crunchy but the center of the bread to remain slightly soft if possible.

2. Prepare the salad – in a medium bowl, combine the veggie mix, pink shrimp, and ¾ of the dressing. Season to taste with salt and pepper. Gently mix together.

3. To plate - using a knife or spatula, smear a light layer of smoked salmon spread on one side of each crostini. Divide evenly on plates, pile high with the shrimp salad, top with capers, niçoise olives, anchovies, and drizzle with the remaining dressing.

4. Buen provecho!

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ABOUT THIS RECIPE
Topping off your crostini this week are some delectable anchovies. If you have never tried boquerones (bo-keh-ROAN-ess), you are in for a special treat. These are small white anchovies caught off the Atlantic coast of Spain and Portugal and marinated in vinegar, olive oil, and salt. One of the only imported seafood you’ll find on our menu. Like a party for your taste buds!

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