The warmer weather means that it’s time for a host of outdoor celebrations—graduation parties, wedding receptions, birthdays, etc. If you are in search of a tasty yet simple h’ordeurve recipe, we believe we can help you out. One of the Iris Inn’s contributions for the Bed and Breakfast Association of Virginia’s cookbook is our recipe for Shrimp Crostini. And so, we present this recipe to you in hopes that it delights your taste buds enough that you simply have to have the entire cookbook. (If you would like more in depth information about the cookbook, check out one of the BBAV’s blog entries.)
2 10-inch loaves French baguettes
2-4 Tbsp olive oil
8 oz. Cream cheese
½ cup mayonnaise
2 Tbsp Dijon mustard
1 lb. cooked shrimp
½ cup minced green onion
1½ Tbsp chopped fresh dill
1 Tbsp grated lemon zest
Fresh parsley, chopped
Preheat broiler. Slice the baguettes into forty ¼ – ½-inch thick diagonal slices, and lightly brush one side of each slice with oil. Broil until lightly toasted, about 1 minute.
Peel, devein, and coarsely chop the cooked shrimp; set aside. Using a mixer, beat cream cheese, mayonnaise, and mustard in a large bowl. Mix in shrimp, green onions, dill, and lemon zest. Season with salt and pepper.
Spread 1 tablespoon of shrimp mixture on top of each toast. Arrange on baking sheet, and broil until shrimp mixture begins to brown, about two minutes. Top with parsley.