Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche

Name: Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche
Prep time: 15 min
Cook time: 5 min
Yield: 20-30
Cuisine: Deep South,
Ingredients: Cucumber Dill Creme Fraiche:; 1 cup cucumber chopped; 2 cups creme fraiche; 1 tbsp 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 tbsps butter; 1 loaf French bread sliced and toasted

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.

15m

PREP TIME

5m

COOK TIME

226

CALORIES

10

INGREDIENTS

Servings: 20-30

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

INSTRUCTIONS

1 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.”