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Pesto crostini with shrimp

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Ingredients for 8 servings:

  • 250 g king prawns
  • 1 bunch arugula
  • 2 garlic cloves, pressed
  • 50 g Pecorino, grated
  • 50 ml olive oil
  • black pepper
  • Salt
  • 30 g almonds, ground, possibly roasted
  • 400 g tomatoes, diced
  • Cayenne pepper
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • Salt
  • 8 slices of ciabatta or toast

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes

with homemade pesto

Thaw the shrimp and then drizzle with lemon juice. Blend the pesto ingredients into a pesto. Heat the olive oil in a pan, sear the shrimp on both sides, and season with salt and a little cayenne pepper. Preheat the oven to 230°C (fan). Toast the ciabatta slices, spread with the pesto, arrange the diced tomatoes on top, and bake for 2 to 3 minutes. Remove from the oven. Place the shrimp on top and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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