Shrimp and Fennel Crostini

Total Time:
18 min
10 min
8 min

10 to 15 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
Watch how to make this recipe.
  • 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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