gina moore
Spread a little holiday cheer one crispy, delicious bite at a time.
Photo by Gina Moore
MAKES 1½ CUPS
½ pound cooked shrimp, coarsely chopped
8 tablespoons (1 stick) unsalted butter, room temperature
1 tablespoon chopped sun-dried tomatoes (packed in oil)
1 tablespoon chopped Kalamata or black olives
1 tablespoon chopped oregano
½ teaspoon chopped garlic
Kosher salt
Fresh ground black pepper
Dash, cayenne pepper
1 teaspoon fresh-squeezed lemon juice
Crostini (see recipe below)
In a medium bowl, combine all ingredients except crostini, and stir until smooth. Spoon into a storage bowl with a tight-fitting lid. Refrigerate until ready to serve. Let soften to spreading consistency. Spread onto crostini and serve. You can make the garlic shrimp butter one day ahead.
Crostini
1 French or Italian loaf, sliced diagonally ¼-inch
¼ cup garlic olive oil
Chopped fresh parsley, optional
Preheat oven to 400 F. Place bread slices on a parchment-lined sheet pan or cookie sheet. Brush both sides with oil; bake 5–6 minutes each side or until slightly golden brown. Remove from oven and sprinkle with parsley. Allow to cool. Store at room temperature in airtight container or plastic bag for 1 week.
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