Jumbo Garlic Shrimp Crostini with Asiago
The Ingredients
- 6 raw peeled and deveined Tiger Shrimp tail on by @bluetideca
- 1 ciabatta baguette
- 1 cup Asiago cheese shredded
- 1/4 cup of butter softened
- 2 tbsp olive oil
- 3 cloves garlic diced
- 1 small onion diced
- 1 tbsp parsley diced
- Splash white wine
- 1/4 lemon juiced
- Salt and pepper to taste
Steps to follow
-
STEP 01
Cut baguette into 3 equal portions and slice each portion length wise
-
STEP 02
Mix butter, 1 clove of diced garlic, parsley, salt and pepper
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STEP 03
Put 2 tbsp of garlic butter aside, spread the rest on baguette slices
-
STEP 04
Add equal amounts of Asiago cheese to each slice (enough to cover)
-
STEP 05
Bake at 450 for 8 minutes
-
STEP 06
Meanwhile, add 2 tbsp garlic butter and the olive oil to a pan on medium heat
-
STEP 07
Add garlic and onions, saute
-
STEP 08
Add splash of white wine and lemon juice
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STEP 09
Cook shrimp until pink and cooked through
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STEP 010
Add a jumbo shrimp to each toast and drizzle with the garlic wine sauce from pan.
The fork of Lagoon Seafood
For a more enjoyable tasting,
use peeled shrimp
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