Okay so, the Lions aren’t in Superbowl XLVIII and I bet some people are like, “Yeah DUH”, but not me. I really had my hopes up and I thought mayyybe this was our year (something my brother has been saying the last 20 years or so). So since I don’t really care who wins this year, I’d rather focus on stuffing my face with snacks. This one isn’t a super traditional Superbowl snack recipe, but hey sometimes you have to switch it up and eat a little seafood smothered in butter and served on a piece of bread. Am I right?
Shrimp Crostini Recipe:
About 20 shrimp
3 Tbsp. butter
1 clove garlic – minced
1 tsp. Bay Seasoning
Half of a baguette
Olive Oil
Salt
Pepper
I mentioned before, in my Shrimp Linguine recipe, you can take frozen shrimp and place it in cold water until it’s thawed it out (just give a shrimp a good little pinch with your fingers to see if it’s fully thawed). I used pre-cooked, shelled shrimp, but you can use any for this recipe. If they are still shell-on, just be sure to remove the shell, tail and to devein before cooking.
Pre-heat your oven to 375-degrees and start by slicing your baguette into 1/2″ thick pieces.
Line a baking sheet with foil, brush both sides with olive oil.
Bake for 5 minutes, then flip and sprinkle salt and pepper onto each slice. Bake for another 5 minutes.
Once your shrimp has thawed, take off all the tails and shells if needed.
Melt the 3 tablespoons of butter in a skillet. Toss in your garlic and peeled shrimp. Sautee until they are bright pink and warmed all the way through. This will take 1-3 minutes depending on the size.
Once they’ve cooked, remove them from the heat and add your bay seasoning. Stir until combined and add the juice of 1 whole lemon.
Top your crostini with your shrimp, making sure you spoon a bunch of that lemony butter sauce onto the bread while you’re at it!
