Crostini with Marinated Shrimp & White Beans
Lorie Reed
This great for a super-bowl party or compliment home-made soup on a cold day.
ingredients
- 1 c. fresh basil leaves
- 1 c. plus 2 T. olive oil
- 1 T. Lemon Juice
- 2 1/2 t. kosher salt
- 1 1/4 t. black pepper
- 24 large cooked shrimp, sliced in half lengthwise
- 1 baguette (sliced 1/2 inch)
- 4 cloves garlic, coarsely chopped
- 2 t. fresh rosemary, coarsely chopped
- 1/2 c. chicken stock
- 1 can white beans, drained and rinsed
- 2 t. chili-garlic sauce
- Fresh parsley
directions
- 1
Preheat oven to 350°F.
- 2
In blender, pulse basil, 1/4 c. olive il lemon juice , 1 t. salt, and 1/2 t.n pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate at least 1 hour.
- 3
Brush bread slices with oil. Arrange in single layer baking sheet and bake about 15 to 20 minutes.
- 4
In heavy medium saucepan heat 1/4 cup oil. Add garlic and rosemary and sauté about 2 minutes. Add stock and beans then reduce heat and simmer, uncovered, until reduced by 1/3. Purée until smooth. add 2 T. oil,1/2 teaspoon salt and 1/4 teaspoon pepper and blend until incorporated.
- 5
Spread about 2 T. white bean mixture on each bread slice, then top each 6 shrimp halves. Drizzle with chile-garlic sauce, garnish with parsley and serve
Source: Lorie
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