Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree

Total Time:
2 hr
1 hr 30 min
30 min

40 party servings

  • Marinade:
  • 1 1/2 cups soy sauce
  • 3/4 cup rice wine vinegar
  • 1/2 cup canola oil
  • 3 teaspoons sambal
  • 10 scallions, whites minced and greens sliced, separated
  • 6 cloves garlic, smashed and minced
  • One 3-inch piece fresh ginger, peeled and grated
  • 40 large peeled and deveined shrimp, tails off
  • Edamame-Goat Cheese Puree:
  • 2 cups edamame
  • One 10-ounce log goat cheese
  • 1 lemon, zested and juice of half
  • Kosher salt
  • Olive oil, for grilling
  • 3 baguettes, cut in 1/2-inch rounds
  • Whole cloves garlic, for rubbing bread
  • For the marinade: To a bowl, add your soy sauce, rice wine vinegar, oil, sambal, scallion whites, garlic and ginger. Stir to combine. Add the shrimp to the marinade, toss and set aside.

  • For the edamame-goat cheese puree: To the bowl of a food processor, add in your edamame, goat cheese, lemon zest and juice and salt to taste. Process to thoroughly combine. Taste and adjust seasonings as needed.

  • Preheat a grill on high. Dip a paper towel in some oil and rub down your grill to create a nonstick surface.

  • Remove the shrimp from the marinade, shake dry and place onto the grill. Cook until slightly charred and pink on the outside, 2 to 3 minutes on each side. Remove the shrimp from the grill and set aside to cool slightly. Slice in half lengthwise and set aside until ready to plate.

  • Grill the bread on both sides until grill marks form, 2 to 3 minutes on each side. Remove the bread from the grill and rub with the whole garlic cloves. Spread about 1 tablespoon of the edamame-goat cheese spread on each crostino. Top with 2 pieces of the shrimp. Garnish with the green portion of the scallions and serve.

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