Garlic Shrimp Crostini
Prep time
Cook time
Total time
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Serves: 4
  • 12 baguette slices (about ½" thick)
  • ¼ cup extra virgin olive oil
  • Kosher salt
  • 1 stick unsalted butter
  • ½ cup chopped leeks
  • 1 thinly sliced lemon, seeds removed
  • 2 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped flat-leaf parsley
  • 2 tablespoons minced garlic
  • ¼ cup dry white wine
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 teaspoon white pepper
  • 1 teaspoon Italian seasoning blend
  • 1 tablespoon black pepper
  • 1 dozen extra jumbo (16/20 count) shrimp, peeled, tail-on, and deveined
  • 3 tablespoons grated parmesan cheese
  • Dash of hot sauce, optional
  1. Preheat your oven to 350ºF.
  2. Line a baking sheet with parchment and add the baguette slices. Lightly brush with 2 tablespoons of the olive oil and sprinkle with salt. Bake until toasted on both sides, about 8 minutes. Keep warm for serving.
  3. In a large skillet over medium-high heat, add the remaining olive oil and butter. Once the butter melts, add the leeks and lemon slices. Cook until the leeks are tender, and the edge of the lemon slices begin to brown, about 5 minutes. Lower the heat to medium and add the rosemary, parsley, and garlic. Cook for 2 minutes and add the wine, vinegar, and Worcestershire sauce. Stir the skillet and cook off the alcohol and reduce by half, 3 to 5 minutes. While stirring, add Cajun seasoning, white pepper, Italian seasoning, and black pepper.
  4. You can hold this recipe at this point until your guests are ready to eat. Bring the mixture back to a simmer, and add the shrimp. Cook on both sides until pink and done. Sprinkle over the cheese and stir once more to distribute.
  5. For serving, nestle a toasted crostini round into the sauce and top with a shrimp. Spoon some of the sauce over each shrimp and serve family-style with the skillet in the center of the table. Serve with hot sauce on the side to give your guests the option.
I like leaving the tails on for this recipe, but remove them if you prefer. As an appetizer, I serve three shrimp for each guest, but for a dinner entree, go with six. This dish would be perfect served over angel hair pasta with the bread served on the side.
Recipe by Acadiana Table at