Appetizer: France – Crostini aux Crevettes Amandine (Almond Shrimp Crostini)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 16 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

9 oz (250 g) brown shrimp, peeled and deveined
3 tbsp (45 g) unsalted butter
1 / 3 cup (40 g) sliced or chopped almonds
4–6 slices white bread, cut thin for crostini
Black pepper, to taste
Paprika, a light pinch for garnish

Show original ingredient measurements

9 oz / 250 g brown shrimp, peeled and deveined
3 tbsp (45 g) unsalted butter
1 / 3 cup (40 g) sliced or chopped almonds
4–6 slices white bread, cut thin for crostini
Black pepper, to taste
Paprika, a light pinch for garnish

Instructions

1. Toast the white bread slices under a broiler or in a skillet with a little olive oil until golden and set aside.
2. Melt unsalted butter in a skillet over medium heat, add almonds and cook until fragrant and lightly browned; remove and reserve some for garnish.
3. Add shrimp to the skillet, sauté in the butter-almond mixture just until opaque; season with black pepper.
4. Spoon shrimp and almonds onto the toasted bread, sprinkle with the reserved almonds and a light dusting of paprika, and serve immediately.