Shrimp Crostini with creamy zucchini is a light and delicious Italian cold appetizer.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
- 8 Peeled Shrimps or Prawns
- 8 slices Bread ( French Baguette )
- ½ White Onion
- 5 sprigs Thyme
- 5 Tbsp Extra Virgin Olive Oil
- Fresh Ground Black Pepper
Finely chop the onion and brown it lightly in a saucepan over low heat with three tbsp of extra virgin olive oil.
Cook gently until the onion has softened.
Wash the zucchini and cut into slices.
Then add them into the pan and brown them for about 4 minutes.
Add a glass of water, salt, pepper and, some thyme leaves.
Let cook over medium heat for about 10-15 minutes until the zucchini are almost dry.
Blend the zucchini with a hand blender or food processor until a smooth but thick cream is obtained.
Cut the bread into eight slices and toast it on a hot grill or in the oven.
In a pan over medium heat put two tablespoons of extra virgin olive oil, add one clove of garlic and three sprigs of thyme to flavor.
Fry for about one minute then place them in one side of the pan.
Add the shrimps, salt, and cook them one minute on each side.
Top the toasted bread with a spoonful of zucchini cream and garnish with one shrimp for each crostino.