Hot Shrimp Salad On Crostini Recipe

Most people hate to clean shrimp, but these days they're sold peeled and deveined. Or buy a pound of shrimp when you have some extra time, clean them and freeze in 1/4 pound portions to have on hand. It's less expensive that way!

Step 1

Place tomato pieces in a bowl.

Step 2

Pinch off delicate stems and leaves from bunch of watercress to measure 1/2 cup; reserve.

Step 3

Heat 1 tablespoon oil in a nonstick skillet over high heat. Add shrimp; cook 4 minutes, stirring and shaking skillet. When cooked through, add to tomatoes.

Step 4

Toss capers and lemon juice with tomatoes and shrimp. Season with salt and pepper to taste.

Step 5

Brush one side of toast (crostini) with remaining teaspoon oil. Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste.

Step 6

Place toast in the center of a large dinner plate. Spoon shrimp and tomatoes over toast. Top with watercress and serve immediately.

Serves one: 371 calories, 19 grams fat, 173 milligrams cholesterol.

Things You'll Need

  • 2 Ripe plum tomatoes, cut into
  • -8 pieces each
  • 1sm Bunch of watercress, washed
  • -and dried
  • 1T Olive oil
  • 1/2t Olive oil
  • 4oz Shrimp, peeled, deveined
  • -and cut in half crosswise
  • 1t Tiny capers, drained
  • 1t Fresh lemon juice
  • Coarse salt to taste
  • Freshly ground black pepper
  • -to taste
  • 1sl Crusty peasnt bread, toasted
  • -(1/2" thick)
  • 1 Garlic clove, halved

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