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Greek-Style Shrimp Crostini

Active Time: 25 minutes
Total Time: 25 minutes • Serves: 8


1 8-ounce Schnucks mini loaf
2 tablespoons Schnucks olive oil
1 small lemon
1 pound raw 36-40 count peeled and deveined shrimp, thawed if necessary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Schnucks unsalted butter
3 tablespoons dry white wine (such as Sauvignon Blanc)
1 can (2.25 ounces) Schnucks sliced black olives, drained and coarsely chopped
3 garlic cloves, minced (about 1 tablespoon)
2 medium tomatoes (about 6 ounces each) cut into 1/4-inch pieces (about 1-1/2 cups)
1/4 teaspoon Schnucks crushed red pepper flakes
1/2 cup Schnucks feta cheese crumbles
2 tablespoons chopped fresh Italian parsley leaves

1. Preheat oven to 400°F. Trim off and discard ends on loaf of bread; cut loaf diagonally into 1/4-inch thick slices. On large rimmed baking pan, arrange slices in single layer; brush with oil. Bake 6 to 8 minutes or until lightly browned.

2. Meanwhile, from lemon, squeeze 2 tablespoons juice. Pat shrimp dry with paper towel; sprinkle with salt and pepper. In nonstick 12-inch skillet, heat butter over medium-high heat. Add shrimp; cook 4 to 6 minutes or until shrimp turn opaque throughout, stirring frequently. With slotted spoon, transfer shrimp to medium bowl.

3. In same skillet, add wine and lemon juice; cook 1 minute. Stir in olives, garlic, tomatoes and crushed red pepper; cook 2 minutes. Pour tomato mixture over shrimp, add cheese and parsley; toss to combine. Makes about 4-1/2 cups. Serve immediately with toasted bread.


Each serving: about 215 calories, 9 g total fat (4 g saturated), 73 mg cholesterol, 640 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g sugars, 11 g protein