BLACKENED SHRIMP CROSTINI WITH CUCUMBER DILL CREME FRAICHE

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OLD BAY® Blackened Seasoning

For that authentic “licked by the flames” flavor.

Not only is the name of this hors d oeuvre impressive, but the unique, fresh flavor will have your guests begging for copies of the recipe.

 

Ingredients

Cucumber Dill Creme Fraiche:

1 cup cucumber, chopped

2 cups creme fraiche

1 tablespoon McCormick® Dill Weed

fresh dill, for garnish

Blackened Shrimp:

2 pounds large shrimp (16 to 20 count), peeled and deveined

1/2 cup OLD BAY® Blackened Seasoning

3 tablespoons butter

1 loaf French bread, sliced and toasted

 

Directions

Cucumber Dill Creme Fraiche: Puree cucumber in small food processor or blender. Mix cucumber, creme fraiche and dill weed in small bowl. Cover and refrigerate 1 hour.

Shrimp Crostini: Place shrimp and OLD BAY in resealable plastic bag. Shake to coat shrimp. Melt butter in large skillet on medium-high heat. Add shrimp. Cook 2 minutes per side, without stirring, until shrimp turn pink.

Serve shrimp on toasted French bread slices with Cucumber Dill Creme Fraiche. Garnish with sprig of fresh dill, wave your hand emphatically and announce, “Voila.”


 

 

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Recipe Info

Makes 20 to 30 appetizers.

Prep Time: 15 minutes

Refrigerate Time: 60 minutes

Cook Time: 5 minutes

 

Nutritional Info

Calories: 226

Fat: 13 g

Carbohydrates: 15 g

Cholesterol: 115 mg

Sodium: 458 mg

Fiber: 2 g

Protein: 11 g

 

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