Ingredients

The following ingredients have 4 Servings
  • 1 lb frozen baby shrimp (or fresh, cleaned if you can get it!)
  • 3 Tbsp mayonnaise
  • 3 Tbsp sour cream
  • 1 tsp fresh lemon juice
  • 3 Tbsp fresh dill fronds (chopped)
  • 3 drops hot sauce (I used Frank's)
  • 1/4 tsp salt
  • pinch white pepper (optional)
  • 16 baguette slices (see below for main course variation. )
  • 2 Tbsp olive oil
  • 1 Tbsp red onion, minced (optional)

Instruction

  • Preheat oven to 350°.
  • Brush the baguette slices on both sides with olive oil and bake at 350° for 15-20 minutes. Turn slices half way through. Cool. Crostini can be made ahead and stored in air tight container up to a week.
  • Defrost baby shrimp and squeeze out excess moisture. Do not skip this step or your shrimp salad mixture will be runny rather than creamy.
  • Mix all ingredients except bread and olive oil, in a bowl and mix well.
  • Top the cooled crostini with a Tablespoon or so of the shrimp salad mixture and serve.