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:
- 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.
- 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.
- 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.
- 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.
- 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.