Creamy Shrimp Salad & Sautéed Mushroom Parmesan Crostinis RECIPE

with unagi sauce topping!

These are PERFECT to serve as an appetizer at parties, or you could also make the shrimp salad into a melt sandwich for lunch (instead of an open-faced crostini).

The unagi sauce on top is a superb finishing touch—definitely don’t skip that!

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HERE ARE THE INGREDIENTS THAT I USE:

• 32 oz. (2 lb.) bag of raw shrimp (frozen ez-peel & deveined is what I usually use for this)

• 2.5 cups of Baby Bella mushrooms

• 1/3 cup sour cream

• 1/2 cup Kewpie mayonnaise

• 1/4 cup grated Parmesan cheese (and a bit more to sprinkle on top to finish/melt)

• 1 tsp. grated garlic clove

• 1/2 tsp. onion salt

• 1/2 tsp. Old Bay seasoning (& another 1/2 tsp. for when cooking shrimp)

• 1/4 tsp. paprika

• 1/4 cup chopped fresh Italian parsley

• 1/2 lemon’s juice

• 1 tbsp. avocado oil

• splash coconut aminos

• 1/4 tsp. black pepper

• 14 oz. french bread

• unagi sauce (for drizzle topping)

& HERE IS WHAT I DO:

Place the frozen shrimp into a glass bowl, submerge in COLD water, let defrost (usually takes about 15 minutes).

While the shrimp are defrosting, chop up the mushrooms.

Once the shrimp are no longer frozen, if there are tails/shells—remove and discard them.

Heat up a large pan on the stove to medium heat, then add avocado oil.

Once the oil has heated up for a few minutes, add the shrimp and chopped mushrooms.

This is optional, but I usually add just a splash of coconut aminos on the cooking shrimp/mushrooms (not a lot because you don’t want it too salty!)

Then sprinkle some Old Bay seasoning (if you don’t like Old Bay, substitute for cajun or whatever your favorite spiced seasoning is) and cracked black pepper—mix and sauté.

Remove shrimp/mushroom mix once cooked through, usually about 12 minutes, and place on paper towel to soak off extra moisture.

Slice your french bread into about 1/2 inch thick slices, put them in the toaster oven for a few minutes (not completely toasted yet, but just so that they don’t get soggy when you add the shrimp/mushroom salad mix).

Once the shrimp/mushroom mix has cooled just a tad, chop it up until all of the shrimp are cut into small pieces.

Then, in a mixing bowl, add the mayonnaise, sour cream, parsley, garlic, Parmesan cheese, paprika, onion salt, Old Bay seasoning (again, if you don’t like Old Bay—substitute for cajun or whatever your favorite spiced seasoning is), and lemon juice…whisk all together until it reaches a creamy texture.

Combine the shrimp/mushroom mix and the seasoned mayo/sour cream mix, to make the “shrimp/mushroom salad”.

Top each slightly toasted piece of bread, with some of the shrimp/mushroom salad.

Then sprinkle some freshly fine-grated Parmesan cheese on top, and put back into toaster oven for a few minutes to get a melted cheese crust.

Finally, before serving, top the creamy shrimp/mushroom salad Parmesan crostinis with a drizzle of unagi sauce, and a small thin slice of lemon.

Enjoy! :)

x. Heather