Remoulade Crostini Recipe
Jumbo Gulf shrimp, Roma tomatoes, Asiago
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crostini Base
Shrimp Topping
Remoulade Sauce
Garnish
Method
Prepare the Crostini
- 1
Slice and Toast the Baguette
Preheat your oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices and place them on a baking sheet. Brush both sides with olive oil and toast in the oven for about 10-12 minutes, or until golden brown and crispy.
- 2
Infuse with Garlic
While the crostini are toasting, peel and lightly crush the garlic cloves. Once the crostini are out of the oven, rub the toasted sides with the garlic cloves for added flavor.
Prepare the Shrimp
- 3
Season and Cook the Shrimp
In a large bowl, combine the Jumbo Gulf shrimp, lemon juice, Old Bay seasoning, salt, and black pepper. Toss to coat the shrimp evenly. Heat a skillet over medium-high heat and add a small amount of oil. Once hot, add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let cool slightly.
Make the Remoulade Sauce
- 4
Combine Ingredients
In a bowl, whisk together the mayonnaise, Dijon mustard, capers, chopped parsley, and hot sauce until well combined. Adjust seasoning with salt and pepper if necessary.
Assemble the Crostini
- 5
Top the Crostini
Spread a generous amount of the remoulade sauce on each toasted crostini. Top with cooked shrimp, diced Roma tomatoes, and a sprinkle of grated Asiago cheese.
- 6
Serve
Arrange the assembled crostini on a serving platter and serve immediately. Enjoy your delicious Remoulade Crostini!
