Mini Seafood Skillet & Roasted Vegetable Tartine Recipe
Shrimp, Blue Crab, Pickled Onions
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Ingredients
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Ingredients for Mini Seafood Skillet & Roasted Vegetable Tartine
Method
Directions for Mini Seafood Skillet & Roasted Vegetable Tartine
- 1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red bell pepper, sliced zucchini, and halved cherry tomatoes. Season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender. Remove from skillet and set aside.
- 2
Cook the Seafood
In the same skillet, add another tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add the shrimp and cook for about 2-3 minutes until they turn pink. Gently fold in the blue crab meat and pickled onions. Cook for an additional 2 minutes until heated through.
- 3
Assemble the Tartines
On slices of baguette, layer the sautéed vegetables followed by the seafood mixture. Garnish with chopped fresh parsley.
- 4
Serve
Serve the mini seafood skillet and roasted vegetable tartines warm, optionally with extra pickled onions on the side.
