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platter of garlic shrimp crostini with romesco sauce and shaved parmesan with extra shrimp, romesco, chives in background

Garlic Shrimp Crostini with Romesco Sauce and Shaved Parmesan


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  • Author: Stacey
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 12 crostinis 1x

Description

What to do with that romesco sauce? I gotcha covered with this awesome garlic shrimp crostini with romesco and shaved parm.


Ingredients

Units Scale
  • 1 thin French bread loaf (see note#1)
  • 1/4 teaspoon dried thyme
  • 2 tablespoons olive oil, more if needed
  • 2 large garlic cloves, finely diced
  • 8-10 chives, finely chopped
  • 1 teaspoon fresh chopped parsley, optional
  • 12 parmesan cheese shavings (from block of cheese)
  • 1 pound bag of MEDIUM shrimp (41-50 per pound/e-z peel/deveined/tail-on)
  • 1/2 cup of Romesco sauce (more if needed)
  • 1 tablespoon Canola oil, more if needed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

**NOTE**: I included the time it will take to make the romesco sauce which is about 15 minutes. But you can do that a day or two before you make the crostini.


Instructions

  1. Slice 12 rounds of bread from the loaf at about ¾” thickness. You can make more if you want. For this video I made 12. (see note#2) 
  2. Place the sliced bread on a foil-wrapped, toaster-oven sheet pan and brush the olive oil on the tops. Set aside for now. 
  3. Finely dice the garlic. I usually slice the garlic into thin strips then dice it down into smaller bits from there. 
  4. Finely chop the chives. 
  5. If you are using the optional parsley, chop that now. I add it in with the shrimp at the end of cooking, but it’s not required. 
  6. With your peeler, shave 12 slices of parmesan cheese from a block of cheese. You’ll see in the video I cut a chunk of parmesan cheese from the block. Try to cut the chunk of cheese so that when you shave the parmesan it will match the same size as the slice of bread. 
  7. Remove tails from shrimp and peel off shell. Gently pinch the tail of the shrimp and be careful not to pull off the meat in the tail. Pull the tail off and peel the rest of shell off and discard. Do this for all the shrimp. 
  8. Lay shrimp out flat on a small plate or sheet pan and season with salt and pepper. 
  9. Heat canola oil on medium-high heat in a large pan. 
  10. Turn on your toaster oven broiler (or oven broiler if you’re making a larger batch, but keep the rack near the middle of the oven) and place the sheet pan with the crostini in the oven. It only takes a few minutes to brown them so keep your eye on them. They don’t need to be turned. You’ll need to cook the shrimp now and it will be easy to forget about the bread. Don’t forget. 
  11. Once your oil is hot, add the shrimp and lay out flat in the pan. Let cook for 2-3 minutes. 
  12. Turn the shrimp and let it cook a couple more minutes. You can toss with a spatula, but have your kitchen tongs on hand to assist with the turning also. Shrimp should be turning pink and curling now. 
  13. Add a splash more oil to the middle of the pan and add the chopped garlic. Let it cook for a minute in the middle until fragrant, then mix with the shrimp. If you’re using the parsley throw it in now and give it a mix. Shrimp is done now. 
  14. Your crostini should be toasted and now you need to work quickly to serve this fresh and hot. 
  15. Lay out your toasted crostini on a cutting board and transfer the shrimp to a small bowl. 
  16. Using a teaspoon spread the romesco sauce onto each crostini.  
  17. Add on shaving of parmesan cheese to each crostini (on top of the romesco sauce). 
  18. Place two shrimp on top of the shaved parmesan. 
  19. I had already transferred some of the romesco sauce into a squeeze bottle to garnish my shrimp platter with little dots of the sauce. You don’t have to do this, but I like to give presentation options. J 
  20. Lastly, garnish the garlic shrimp crostini with the fresh chopped chives. Serve immediately.

Notes

  1. There are usually two types of French loaves in the bakery section of your local grocery store. You’ll want the thinner more narrow loaf. See blog post above with pictures and I also discuss it in the video.
  2. I believe my bag of shrimp had about 45 shrimp in it which means you can make around 22-24 of these if you want. For this I made 12 and used the extra shrimp for salads.