Shrimp Crostini with Avocado Crème

Shrimp Crostini with Avocado Crème

with tomato salsa, cocktail sauce, fresh herbs & lemon

MISE EN PLACE

Earlier in the day:

  • Make the avocado crème
  • Prepare the tomato salsa
  • Make the crostini
Allergens:
Crustaceans
Milk
Mustard
Egg
Rye
Wheat
Soy
Barley

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

80 g

Shrimp

(Contains Crustaceans)

½ piece

Garlic

¼ piece

Avocado

25 g

Cream cheese

(Contains Milk)

15 g

Cocktail sauce

(Contains Mustard, Egg)

½ piece

White demi-baguette

(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)

½ piece

Lemon

½ piece

Tomato

3 milliliters

Worcestershire sauce

(Contains Mustard, Soy, Barley)

5 g

Fresh flat leaf parsley & chives

2.5 g

Fresh dill

(May be present Celery)

1.5 teaspoon

Ground paprika

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Olive oil

½ tablespoon

Extra virgin olive oil

½ teaspoon

White balsamic vinegar

½ teaspoon

Honey [or plant-based alternative]

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2671 kJ
Calories638 kcal
Fat42.2 g
Saturated Fat14.1 g
Carbohydrate42.9 g
Sugar7.7 g
Dietary Fiber5.3 g
Protein19.9 g
Salt1.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

High-Sided Bowl
Immersion blender
Baking Sheet with Baking Paper
Bowl
Tall-Sided Pan
Paper Towel

Cooking Steps

1

You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.

  • Preheat the oven to 200°C.
  • Halve and pit the avocado, then remove the skin. Transfer the flesh to a tall container.
  • Add the cream cheese, parsley, white balsamic vinegar and honey. Season to taste with salt and pepper.
  • Use an immersion blender to process until smooth.
2
  • Slice the baguette and transfer to a parchment-lined baking sheet. 
  • Drizzle with the olive oil and then bake in the oven for 6 - 8 minutes.
  • Dice the tomato. Finely chop the chives and the dill, being sure to keep them separate. Cut the lemon into six wedges.
  • In a bowl, combine the tomato with the Worcestershire sauce, the chives, the extra virgin olive oil and the juice of 1 lemon wedge per person. Season to taste with salt and pepper.
3
  • Crush or mince the garlic.
  • Pat the shrimp dry with kitchen paper.
  • Melt the butter in a frying pan over medium-high heat. Fry the shrimp with the garlic and paprika for 2 - 3 minutes.
  • Deglaze with the juice of 1 lemon wedge per person. Season to taste with salt and pepper.
4
  • Spread the crostini with the avocado crème.
  • Top with the shrimp and the tomato salsa. Drizzle with the residual butter from the frying pan. 
  • Finish with the cocktail sauce and then garnish with the dill.
  • Serve with the rest of the lemon wedges alongside.