BAKED SHRIMP TOAST

Ingredients:

• 1 small French baguette, cut into 1/2-inch thick slices
• 1 tablespoon olive oil
• 1 lb shrimp, peeled, deveined, and minced
• 1/2 small onion, finely chopped
• 1 stalk celery, finely chopped
• 3 cloves garlic, minced
• 1/4-1/2 teaspoon Cajun seasoning
• 1/4 teaspoon fresh cracked black pepper
• 4 ounces cream cheese, cut into small cubes
• 1/4 cup shaved Parmesan cheese
• 1/4 cup shaved Fontina cheese
• Kosher salt and fresh ground black pepper
• 1/4 teaspoon crushed red pepper
• 1 green onion, thinly sliced

Instructions:

1. Preheat the broiler on low. Place the bread slices on a baking sheet in a single layer. Place under the broiler for 3-5 minutes or until lightly browned. Turn slices over and broil the other side until lightly browned as well.
2. Heat olive oil in a skillet over medium heat. Add shrimp, onion, and celery. Cook for 1 minute, stirring frequently. Add the garlic and sprinkle the skillet with Cajun seasoning and black pepper. Cook for 1 minute, stirring constantly. Reduce heat to very low.
3. Add cream cheese, Parmesan, and Fontina to the skillet. Stir until the cheese is blended and almost fully melted. Season with kosher salt and fresh ground black pepper.
4. Top the toasted baguette slices evenly with the shrimp mixture. Sprinkle with crushed red pepper and place in a 400-degree Fahrenheit oven for 10 minutes or until lightly browned and bubbly.
5. Sprinkle with green onions. Serve immediately.

Notes:

• Broilers can be unpredictable, so if possible, broil on low.
• Use good quality wild-caught shrimp if possible, either fresh or frozen (thawed).
• When peeling shrimp, pull on the legs and the shell will begin to peel away. Then make a shallow cut down the center of the shrimp back to the top edge of where the tail was, and rinse out the black intestine under cool water.
• If shaved Fontina and Parmesan are unavailable, you can shave the required amount off a block using a vegetable peeler.