Shrimp and Fennel Crostini
- Extra-virgin olive oil
- 4 cloves garlic, 3 smashed and 1 whole
- Pinch crushed red pepper
- 1 bulb fennel, shaved thin on a Japanese mandolin and tossed with the juice of 1/2 a lemon, 1/4 cup fennel fronds, reserved
- Kosher salt
- 1/2 pound (21 to 25) shrimp, peeled, deveined and cut in 1/2 lengthwise
- 1/2 cup dry white wine
- 1 baguette, cut into 1/2 inch slices on the bias
Coat a large saute pan with extra-virgin olive oil. Add the 3 smashed garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic is brown and very aromatic remove the garlic and discard. It has fulfilled its garlic destiny. Add the fennel, season with salt, and saute for 3 to 4 minutes or until the fennel is wilted and soft but does not have any color. Add the shrimp and white wine and season with salt. Saute for 1 to 2 minutes or until the wine has evaporated. Taste for seasoning and add salt if needed. Reserve.
Toast or grill each piece of bread and rub with the whole garlic clove. Drizzle each toast generously with extra-virgin olive oil and top with the shrimp/fennel mixture. Garnish with fennel fronds. Serve warm or at room temperature.
Try not to eat them all yourself.
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