Grilled Shrimp Crostini with Butternut Squash Spread and Lemon Herb Oil
Ready In:
20 min
Servings
4
Good For:
Lunch, dinner, appetizer
Ingredients
– 1/2 loaf fresh bread, thinly sliced
– 1 lb red Argentinian shrimp
– 1 tbs sriracha seasoning
– Pam grill spray for indoor grill pan
– 1 cup butternut squash
– 2 tbs olive oil or butter
– 2-4 oz part skim ricotta cheese
– 1 tsp harissa paste
– 1/4 cup half & half or milk or stock
– 1 cup baby spinach
– 2 lemons, 1 juiced for herb oil, one for cooked shrimp/garnish
– 3 tbs fresh herbs (I used basil, parsley, chive)
– Salt & pepper to taste
– 1 lb red Argentinian shrimp
– 1 tbs sriracha seasoning
– Pam grill spray for indoor grill pan
– 1 cup butternut squash
– 2 tbs olive oil or butter
– 2-4 oz part skim ricotta cheese
– 1 tsp harissa paste
– 1/4 cup half & half or milk or stock
– 1 cup baby spinach
– 2 lemons, 1 juiced for herb oil, one for cooked shrimp/garnish
– 3 tbs fresh herbs (I used basil, parsley, chive)
– Salt & pepper to taste
Step by Step Instructions
CROSTINI
Slice bread into 1/4 inch slices. Season both sides with olive oil, salt and pepper. Grill over medium heat on both sides until toasty and slightly charred. Place on a wire rack in your oven on warm setting to keep them hot & crispy.
BUTTERNUT SQUASH SPREAD
Using a blender on med-low, mix butternut squash, olive oil or butter, harissa paste, ricotta, salt and pepper until smooth. Taste and season as needed
SHRIMP
Dry shrimp on paper towels to draw out excess moisture. Allow to come to room temperature, about 30 minutes, then toss shrimp and sriracha seasoning together in a bowl to evenly coat. Grill over medium high heat, 2 minutes per side or until shrimp is opaque. Once cooked, squeeze fresh lemon on top.
HERB OIL
Using a blender, mix 1 cup spinach, 1/4 cup olive oil, fresh herbs, juice of a lemon, salt & pepper together until smooth.
