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Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche

SUBMITTED BY: Old Bay® PHOTO BY: SunnyByrd

"This delightful seafood appetizer was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore May 30, 2003."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  5 Min
READY IN  1 Hr 20 Min
Original recipe yield 20 appetizers

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • Cucumber Dill Creme Fraiche:
  • 1 cup chopped cucumber
  • 2 cups creme fraiche
  • 1 tablespoon McCormick® Gourmet Collection® Dill Weed
  •  
  • Old Bay Blackened Shrimp:
  • 2 pounds large shrimp, peeled and deveined
  • 1/2 cup OLD BAY® Blackened Seasoning
  • 3 tablespoons butter
  • 1 loaf French baguette, sliced and toasted

DIRECTIONS

  1. Puree cucumber in small food processor or blender. Combine cucumber, creme fraiche, and dill weed in small bowl. Cover and refrigerate 1 hour.
  2. Place shrimp and seasoning in self-closing plastic bag. Shake to distribute seasoning evenly over shrimp. Melt butter in large skillet over medium-high heat. Add shrimp; sautee about 2 minutes per side (without stirring), or until shrimp loses translucency.
  3. Serve shrimp on toasted baguette slices with Cucumber Dill Creme Fraiche and a sprig of fresh dill, if desired.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by SunnyByrd
Awesome. I tried to make creme fraiche and it didn't work out, so I used sour cream instead. I... MORE


 
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Nutritional Information
Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche

Servings Per Recipe: 20

Amount Per Serving

Calories: 208

  • Total Fat: 12.2g
  • Cholesterol: 106mg
  • Sodium: 459mg
  • Total Carbs: 13.2g
  •     Dietary Fiber: 0.7g
  • Protein: 12.1g

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