Greek-Style Shrimp Crostini
This Greek-style shrimp crostini is perfect for get-togethers or date night at home.
25 mins
8 Serving(s)
Ingredients
- 8 oz. Schnucks mini loaf
- 2 tbsp. Schnucks olive oil
- 1 small lemon
- 1 lb. raw 36-40 count shrimp, peeled and deveined
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tbsp. Schnucks unsalted butter
- 3 tbsp. dry white wine
- 2.25 oz. Schnucks sliced black olives, drained and coarsely chopped
- 3 garlic cloves, minced
- 2 medium tomatoes, cut into 1/4" pieces
- 1/4 tsp. Schnucks crushed red pepper flakes
- 1/2 cup Schnucks feta cheese crumbles
- 2 tbsp. fresh Italian parsley leaves, chopped
Instructions
- Preheat oven to 400°F. Trim off and discard ends on loaf of bread; cut loaf diagonally into 1/4-inch thick slices. On large rimmed baking pan, arrange slices in single layer; brush with oil. Bake 6-8 minutes or until lightly browned.
- Meanwhile, from lemon, squeeze 2 tablespoons juice and sit aside. Pat shrimp dry with paper towel; sprinkle with salt and pepper. In nonstick 12" skillet, heat butter over medium-high heat. Add shrimp; cook 4-6 minutes or until shrimp turn opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to medium bowl.
- In same skillet, add wine and lemon juice; cook 1 minute. Stir in olives, garlic, tomatoes and crushed red pepper; cook 2 minutes. Pour tomato mixture over shrimp, add cheese and parsley; toss to combine. Makes about 4 1/4 cups. Serve immediately with toasted bread.
Nutrition Facts
215 Calories Per ServingFat: 9gSaturated Fat: 4gCholesterol: 73mgSodium: 640mgCarbohydrates: 19gFiber: 1gSugars: 2gProtein: 11gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe