Looking for a quick an elegant hors d’oeuvres for your next dinner party? Check out my refreshing recipe for shrimp toasts with cucumbers and radishes!
You guys. You guys! It’s finally done: our kitchen backsplash remodel is finished! Thanks to my tile-master dad and hardworking fiancé, we finally finished putting up a tile backsplash in our kitchen. Check it out:
I’m totally in love with it! It’s a Carrara marble subway tile with dark gray grout. Let me tell you, white tile with dark grout definitely looks super elegant and lovely, but it’s so stress-provoking! Throughout the grouting process I was convinced we had ruined all our nice expensive tile by using a dark grout that had soaked into the tiles. However, luckily it all turned out well in the end: it turns out the dark marks I was so concerned about were just moisture. Because marble is such a porous material, it apparently needed several days to dry out completely. I am completely in love with the finished product!
So naturally, now, I want to cook even more, and entertain even more! Which brings me to todays recipe: these adorable little shrimp toasts! I love crostini because they are a wonderful blend of elegant finger food with a little rustic style. These crostini feature a quick shrimp salad, with fresh sliced radishes and cucumbers, as well as a little cream cheese for some tang.These shrimp toasts are a super simple appetizer and ready in under 30 minutes! http://wp.me/p61F7n-1fZ Click To Tweet
Running late or have last-minute guests? The best part is that shrimp defrost quickly, and these shrimp toasts are ready in just 30 minutes!
Now it’s your turn: what is your favorite hors d’oeuvres recipe to serve dinner party guests? Share with me by commenting below!
- 16 large shrimp, peeled and deveined
- 3 tbsp. olive oil
- 1 tsp. + 1 pinch kosher salt, divided
- 16 baguette slices
- ¼ cup mayonnaise
- 1 tbsp. lemon juice
- ½ tbsp. chives, minced
- ⅛ tsp. ground mustard
- 1 pinch ground black pepper
- Cream cheese
- 10-12 radishes, thinly sliced
- ½ cucumber, thinly sliced
- Preheat broiler to high. Pat shrimp dry and season with olive oil and 1 teaspoon salt. Spread shrimp out on a baking sheet and broil for about 2 minutes per side, until the shrimp are pink and shaped like the letter "C". Roughly chop shrimp and allow to cool to room temperature.
- In a large mixing bowl, whisk together mayonnaise, lemon juice, chives, ground mustard, 1 pinch salt, and pepper until combined. Add shrimp and toss to coat. Chill mixture in fridge for 15-20 minutes.
- While shrimp mixture is cooling, toast crostini slices in the oven for 2-3 minutes. Watch carefully to prevent burning.
- To assemble toasts, spread each toast with a thin layer of cream cheese. Top with alternating radish and cucumber slices. Add a spoonful of shrimp salad to the top of each toast and serve. Enjoy!
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