Creamy Shrimp Crostini
Today, we’re making Creamy Shrimp Crostini!
First of all, OMG. And I mean O.M.G.
Second of all, think of this recipe as a shrimp alfredo and garlic bread situation without the pasta. That’s the best way to describe it. Why no pasta? Cause we’re counting carbs…obvi. (Note: we’re definitely NOT counting calories here…just so we’re clear.)
Let’s talk bread. We’re going to use a loaf of ciabatta bread for our crostini. I like the light, airiness of ciabatta. But I also like that it can stand up to some sauce. Slice the loaf into about ¾ inch slices, brush on some garlicky butter, then pop them in the oven to become golden and crisp on the outside while still having a little bit of chew on the inside. Mmm! If you can’t find a whole loaf of ciabatta, you could also use ciabatta rolls that have been sliced in half and cut on the diagonal. That will work perfectly too!
Our saucy shrimp starts with some shrimp sautéed in butter and seasoned with plain old salt and pepper. Cook them until they’re just cooked through, then transfer them to a plate while you work on the sauce. We’ll add some garlic, heavy cream, cream cheese, and freshly shredded parmesan cheese to build our sauce, then let it bubble away while it becomes thick and creamy. Add the shrimp back to the pan to start swimming in the sauce along with a little fresh parsley, and our creamy shrimp is ready for its garlic bread buddy!
As a side note, the sauce may feel a little thin at first. But, it thickens just enough to be the perfect texture to stay on our bread while still giving us some drip factor as we stuff our faces.
Once we top our garlicky bread with this saucy shrimp, we just may have the world’s most perfect bite. The shrimp are juicy. The bread is crunchy. The sauce has soooooo much flavor for coming from only a handful of ingredients. This is truly comfort food at it’s finest.
I served these crostinis as a meal with a salad on the side, but you could absolutely serve them as appetizers. Or, if you want to stretch these a little, you could even serve them on smaller rounds of toasted bread/baguette to make these a one bite party treat.
However you choose to enjoy these, make sure you’re in the presence of people who won’t judge you for schmearing your face with this incredible cream sauce. Just sayin’. It’s gonna happen…
That’s all I’ve got for today. I’m going to go find myself extra messy to eat now.
Enjoy, and let’s eat!
Creamy Shrimp Crostini
For the Crostini:
- 1 loaf (about 12 oz) ciabatta bread, sliced to ¾ inch slices
- 1 stick (8 tbsp) unsalted butter, melted
- 1 tbsp garlic powder
- scant ½ tsp salt
For the Creamy Shrimp:
- 2 tbsp unsalted butter, divided
- 1 ½ lbs shrimp, peeled and deveined (thawed, if frozen)
- ¾ tsp salt
- ¼ tsp pepper
- 2 garlic cloves, minced
- ¾ cup heavy cream
- ¾ cup milk (I used 1%)
- 3 oz cream cheese (I used low fat)
- ¾ cup freshly shredded parmesan
- 2 tbsp parsley, minced
- salt and pepper, to taste
- Make the Crostini: Preheat oven to 375 degrees. Arrange ciabatta slices on a large baking sheet. In a small mixing bowl, mix melted butter, 1 tbsp garlic powder, and ½ tsp salt until well combined. Brush butter mix on the top side of each bread slice, making sure to stir the butter often to pick up any garlic that may have settled at the bottom of the bowl. Bake for 12-14 minutes until the bread is toasted and lightly golden. Set aside.
- Meanwhile, make the Creamy Shrimp: Melt 1 tbsp butter in a large saute pan over medium high heat. Add shrimp, ¾ tsp salt, and ¼ tsp pepper. Toss to combine. Saute until shrimp are opaque and fully cooked through, about 2-3 mins per side. Remove shrimp from the pan.
- Reduce heat to medium. Add remaining 1 tbsp of butter to the pan, and melt. Add garlic, and saute about 30 seconds- 1 minute until fragrant. Add heavy cream, milk, cream cheese, parmesan, and a pinch of salt and pepper, to taste. Stir constantly until cheeses are melted and incorporated, scraping up any browned bits on the bottom of the pan. Reduce heat to low, and simmer sauce for 5-6 mins, stirring occasionally, until the sauce is slightly thickened.
- Increase the heat back to medium high, and add the shrimp back to the sauce along with the parsley. Toss to coat the shrimp, and cook another 2-3 mins. Remove from heat.
- Assemble to Crostini: Arrange toasted bread on a serving platter. Top each bread with creamy shrimp. Serve immediately.
- I served this as a main dish, but you could absolutely make this an appetizer.
- If you can't find a loaf of ciabatta bread, you could also use ciabatta rolls that have been split in half.
- If you don't have fresh parsley, you could substitute 2 tsp dried parsley flakes.