Grilled Shrimp & Veggie Crostini
Peppadews are sweet pickled peppers that give this dish a uniquely delicious flavor. Fresh cucumbers give a great crunch to this tasty appy or light lunch.
Slice the shrimp in half lengthwise – you can cut them before or after you cook them. If you cut them raw they will curl up as they cook, whereas if cut after being cooked they will lie flat.
Be sure to take the time to drain off the excess moisture from the cucumber, otherwise you’ll end up with a watery topping (see the next picture to see how much liquid was released). I filled a large measuring cup with water and placed it over the grated cucumber to weight it down in the sieve.
3 Tbsp of liquid was released from the cucumber after 20 minutes! Place grated cumber in a dish with the remaining ingredients.
Cut your bread up into small squares or rectangles, then assemble with all the toppings. This makes a mess-free clean-up, and you can artfully stack each crostini individually.
This appy can be served warmed (bread & shrimp), or everything at room temperature.
Grilled Shrimp Veggie Crostini
- 1 cucumber
- 12 oil-packed peppadews peppers
- ¼ cup fresh cilantro coarsely chopped
- 1 Tbsp olive oil
- 2 tsp lime juice
- 2 cloves garlic minced, divided
- Salt and pepper to taste
- 24 large shrimp peeled & deveined
- 4 oz soft cheese like goat or herb cream cheese
- 2 tsp olive oil
- GF flat bread
- Cut the cucumber in half lengthwise and use a spoon to scrape the seeds out. Grate the cucumber (leave skin on), toss with 1/2 tsp salt and place in a sieve (set sieve over bowl). Place something heavy over top of the cucumber to help remove the excess moisture. Let sit for 20 minutes (about 3 Tbsp of water will be released!). Use as is, or rinse quickly with water to remove salt and pat dry.
- Place cucumber in a dish with peppers, cilantro, oil, lime juice and 1 garlic. Stir and season further with salt and pepper if desired. Let sit for 20 minutes for flavors to blend.
- Sauté shrimp in a bit of oil and garlic until fully cooked. Slice in half lengthwise, keep warm or allow to cool to room temperature.
- Brush flatbread with a bit of oil and broil until toasted (if you made the bread thicker, slice in it half horizontally).
- Once the flat bread has cooled, spread over some of the cheese, then cut your bread up into small squares or rectangles (two-bite serving sizes), then assemble with all the toppings. This makes a mess-free clean-up, and you can artfully stack each crostini individually.