Herbed Shrimp Croistini

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Herbed Shrimp Croistini

From Chef Lesli Sommerdorf for Harmons

Serves 8-10

Ingredients:

  • 3 Tbsp mayonnaise
  • 1 Tbsp crème fraîche
  • 2 tsp lemon juice, divided
  • 1/2 tsp finely grated lemon zest
  • 1 tsp minced fresh tarragon
  • 1 tsp minced fresh chives, plus more for garnish
  • 8 oz shrimp, peeled, deveined, cooked and coarsely chopped
  • 1 avocado
  • Salt
  • 24 (1/2”-thick) slices toasted baguette
  • Spanish smoked pepper

Instructions:

In a bowl, combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives. Fold in shrimp and season with salt.

In a small bowl, mash avocado with the remaining 1 tsp. lemon juice and season with salt.

Spread avocado on toasts and top with shrimp mixture. Sprinkle with smoked pepper and chives and serve.

Texas Caviar

Yield: 6 to 8 servings

Ingredients:

  • 4 cups cooked black-eyed peas
  • 8 green onions, thinly sliced, green part only
  • 1 Tbsp fresh oregano
  • 1 Tbsp Tabasco sauce
  • 1 Tbsp Worchestershire sauce
  • 1 tsp black pepper
  • 1/2 bunch fresh cilantro, chopped
  • 3 canned or fresh jalapeño chiles, chopped
  • 1 (14-oz) can diced tomatoes, drained
  • 3/4 cup olive oil
  • 1 lime, juiced
  • 1 yellow bell pepper, finely chopped
  • 3 cloves garlic, minced

Instructions:

Mix everything together, chill for four hours. Serve with tortilla or corn chips.

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