Cooking, Main Dishes

Shrimp and Fennel Crostini

serves 10-15 crostinis

extra-virgin olive oil
4 cloves garlic, 3 smashed and 1 whole
Pinch crushed red pepper
1 bulb fennel, shaved thin on Japanese mandolin and tossed with juice of 1/2 lemon, 1/4 cup fennel fronds, reserved
Kosher salt
1/2 lbs (21-25) shrimp, peeled, deveined and cut into 1/2 lengthwise
1/2 cup dry white wine
1 baguette, cut into 1/2 inch slices on the bias

Coat large saute pan with extra virgin olive oil.
Add 3 smashed garlic cloves and crushed red pepper and bring to a medium heat.
When garlic is brown and very aromatic remove the garlic and discard. It has fulfilled it’s garlic destiny.
Add fennel, season with salt and saute for 3-4 minutes or until fennel is wilted and soft but does not have any color.
Add shrimp and white wine, season with salt. Saute for 1-2 minutes or until wine evaporates. Taste and add salt if needed. Reserve.
Toast or grill each piece of bread and rub with whole garlic clove.
Drizzle each toast generously with olive oil and top with shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.

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