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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe originates from Food and Wine, my sister in law passed it along. It is FANTASTIC! Great as a salad on a bed of greens, served it on toasted sandwich rounds (the 100 cal ones) on croissants or as an hor d'oeuvre as originally intended on toasted baguette rounds. Ingredients:
1 french bread, cut crosswise into thirty 1/4 inch slices |
1 tablespoon olive oil |
1/4 lb bacon or 1/4 lb pancetta |
3/4 lb shrimp, cooked and coarsely chopped |
1/2 cup light mayonnaise, plus more for spreading |
2 tablespoons basil, fresh chopped |
1 1/2 tablespoons fresh lemon juice |
salt & freshly ground black pepper |
old bay seasoning (optional) |
3 ounces baby arugula |
4 small plum tomatoes, thinly sliced crosswise |
Directions:
1. 1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
2. 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
3. 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
4. 4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
5. Make Ahead The shrimp salad can be refrigerated for up to 2 days.
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