Shrimp and Fennel Crostini
- Level: Easy
- Yield: 10 to 15 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 93
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 6
- Cholesterol
- 26
- Sodium
- 158
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
Ingredients
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
Directions
- 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.