GMA Recipe: Shrimp Crostini

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Shrimp Crostini
From Dean Ferring, chef at The Mansion on Turtle Creek in Dallas.
1997

Ingredients

1 pound shrimp, peeled and deveined

1 cup extra-virgin olive oil

3 shallots, peeled and chopped

2 tablespoons minced garlic

2 cups fresh bread crumbs

1 cup Italian parsley leaves

1/4 cup freshly grated Parmesan cheese

1 tablespoon well-drained capers

1 teaspoon fresh lemon juice

salt to taste

pepper to taste

2 baguettes, sliced diagonally about 1/4 inch thick

1 large clove garlic, peeled

Directions

1. Wash shrimp and pat dry.

2. Heat 2 tablespoons oil in a heave saute pan over medium-high heat. When hot, add shrimp, shallots and minced garlic. Saute for about 3 minutes or until shrimp has just turned pink. Scrape in a food processor fitted with the metal blade. Chop, using quick on-and-off turns. Add 1/3 cup oil, bread crumbs, parsley, cheese, capers, lemon juice, salt and pepper and process until just combined. Do not puree.

3. Preheat oven to 400 degrees F.

4. Using 1/4 cup oil, brush each slice of bread and then rub with the garlic clove. Lay the slices on a baking sheet in a single layer. Bake for about 6 minutes or until golden brown. Remove from oven and spread the shrimp mixture on top of each slice. Drizzle with remaining oil and serve immediately.

Yield: approximately 40