Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche Recipe - Allrecipes.com
Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche Recipe
  • READY IN ABOUT hrs

Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche

Recipe by  

"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."

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Original recipe makes 20 appetizers Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Jun 14, 2008

Awesome. I tried to make creme fraiche and it didn't work out, so I used sour cream instead. I had these humongous shrimp that I decided to chop for the crostini after I cooked them so they'd be easier to eat. I also used fresh dill instead of dried. Garnished with cute baby cucumbers. For the record, the Old Bay Blackening seasoning was a little tricky to find in my area. Thanks for the recipe! ;)

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 463 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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