Shrimp, avocado and lime crostini with rouille
Delight in the vibrant flavors of Shrimp, Avocado, and Lime Crostini with Rouille. This delicious appetizer combines succulent shrimp, creamy avocado, zesty lime juice, and fresh coriander atop crispy baguette slices. Enhanced with a spicy rouille made from red hot chili peppers, garlic, and olive oil, this recipe promises a mouthwatering experience perfect for any gathering. Quick, easy, and bursting with flavor, it's an ideal crowd-pleaser!
- 22 Mar 2024
- Cook time 5 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Prepare to embark on a culinary adventure with our Shrimp, Avocado, and Lime Crostini with Rouille. This dish combines the succulent flavor of shrimp, the creamy texture of avocado, and the tanginess of lime, all atop crispy baguette slices. The pièce de résistance is the rouille, a traditional Provençal sauce that perfectly complements the fresh and zesty ingredients. Perfect as an appetizer or for a sophisticated snack, this recipe will leave your taste buds craving more.
Ingredients:
Instructions:
1. In a food processor, combine the soaked white bread, vinegar, garlic cloves, red hot chili peppers, and a dash of salt.
2. Blend until the mixture is smooth.
3. Add the egg yolk and continue to blend.
4. Slowly, in a thin stream, add the olive oil while blending until the mixture emulsifies and becomes a thick, smooth sauce.
5. Season to taste with salt and set aside.
1. Rinse the shrimps under cold water and pat them dry with a paper towel.
2. Heat a skillet over medium-high heat. Add a small amount of olive oil or butter.
3. Once the skillet is hot, add the shrimps and cook for about 2-3 minutes per side until they turn pink and are cooked through.
4. Remove from heat and let them cool slightly. Once cool, chop the shrimp into bite-sized pieces.
1. In a bowl, mash the avocado with a fork until it's relatively smooth but still has some texture.
2. Add the lime juice, chopped coriander leaves, and season with salt and pepper to taste. Mix until well combined.
1. Preheat the oven to 375°F (190°C).
2. Slice the baguette into 1/4 inch thick slices.
3. Arrange the slices on a baking sheet.
4. Bake in the preheated oven for about 5-7 minutes or until they are golden brown and crispy.
5. Remove from the oven and let them cool slightly.
1. Spread a layer of the avocado mixture on each crostini.
2. Top with pieces of the cooked shrimp.
3. Drizzle a small amount of the rouille on top of the shrimp.
1. Arrange the crostini on a serving platter.
2. Garnish with extra coriander leaves if desired.
3. Serve immediately and enjoy!
Tips:
- For the freshest taste, use ripe avocados and fresh shrimp.
- To save time, you can prepare the rouille a day in advance and store it in the refrigerator.
- Toast the baguette slices just before serving to retain their crispy texture.
- Adjust the amount of chili in the rouille based on your preferred spice level.
- Garnish with extra coriander leaves for a fresh and vibrant presentation.
Your Shrimp, Avocado, and Lime Crostini with Rouille are now ready to serve! This delightful fusion of flavors will surely impress your guests and become a favorite at your dinner parties. The combination of creamy avocado, spicy rouille, and succulent shrimp atop a crunchy baguette slice is nothing short of perfection. Enjoy this dish as a sophisticated appetizer or a gourmet snack, and revel in the compliments from all who taste it.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 4.42g | 12% |
| Sugar 2.97g | 3% |
| Fat | |
| Fat 70g | 82% |
| Saturated 10g | 34% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 63ug | 7% |
| Choline 90mg | 17% |
| Vitamin B1 0.27mg | 22% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 3.60mg | 22% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.71ug | 30% |
| Vitamin C 36mg | 39% |
| Vitamin E 2.27mg | 15% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 1.90mg | 17% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 430mg | 13% |
| Selenium, Se 27ug | 50% |
| Sodium, Na 340mg | 23% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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