Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche Recipe - Allrecipes.com
Old Bay Blackened Shrimp Crostini with Cucumber Dill Creme Fraiche Recipe

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


  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

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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  • 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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