Shrimp Crostini with Avocado Crème
with tomato salsa, cocktail sauce, fresh herbs & lemon
MISE EN PLACE
Earlier in the day:
- Make the avocado crème
- Prepare the tomato salsa
- Make the crostini
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
80 g
Shrimp
(Contains Crustaceans)
½ piece
Garlic
¼ piece
Avocado
25 g
Cream cheese
(Contains Milk)
15 g
Cocktail sauce
(Contains Mustard, Egg)
½ piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
½ piece
Lemon
½ piece
Tomato
3 milliliters
Worcestershire sauce
(Contains Mustard, Soy, Barley)
5 g
Fresh flat leaf parsley & chives
2.5 g
Fresh dill
(May be present Celery)
1.5 teaspoon
Ground paprika
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ teaspoon
White balsamic vinegar
½ teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 200°C.
- Halve and pit the avocado, then remove the skin. Transfer the flesh to a tall container.
- Add the cream cheese, parsley, white balsamic vinegar and honey. Season to taste with salt and pepper.
- Use an immersion blender to process until smooth.
- Slice the baguette and transfer to a parchment-lined baking sheet.
- Drizzle with the olive oil and then bake in the oven for 6 - 8 minutes.
- Dice the tomato. Finely chop the chives and the dill, being sure to keep them separate. Cut the lemon into six wedges.
- In a bowl, combine the tomato with the Worcestershire sauce, the chives, the extra virgin olive oil and the juice of 1 lemon wedge per person. Season to taste with salt and pepper.
- Crush or mince the garlic.
- Pat the shrimp dry with kitchen paper.
- Melt the butter in a frying pan over medium-high heat. Fry the shrimp with the garlic and paprika for 2 - 3 minutes.
- Deglaze with the juice of 1 lemon wedge per person. Season to taste with salt and pepper.
- Spread the crostini with the avocado crème.
- Top with the shrimp and the tomato salsa. Drizzle with the residual butter from the frying pan.
- Finish with the cocktail sauce and then garnish with the dill.
- Serve with the rest of the lemon wedges alongside.