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Hot Shrimp Salad on Crostini Recipe

Serves 1

Per Serving: 371 calories, 19 grams fat, 173 milligrams cholesterol


  • 2 ripe plum tomatoes, cut into 8 pieces each
  • 1 small bunch of watercress, washed and dried
  • 1 tsp olive oil
  • 1/2 tsp olive oil
  • 4 oz shrimp, peeled, deveined, and cut in half crosswise
  • 1 tsp tiny capers, drained
  • 1 tsp fresh lemon juice
  • Coarse salt to taste
  • Freshly ground black pepper, to taste
  • 1 slice crusty peasant bread, toasted, (1/2" thick)
  • 1 garlic clove, halved


1. Place tomato pieces in a bowl.
2. Pinch off delicate stems and leaves from bunch of watercress to measure 1/2 cup; reserve.
3. Heat 1 tablespoon oil in a nonstick skillet over high heat.
4. Add shrimp; cook 4 minutes, stirring and shaking skillet.
5. When cooked through, add to tomatoes.
6. Toss capers and lemon juice with tomatoes and shrimp.
7. Season with salt and pepper to taste.
8. Brush one side of toast (crostini) with remaining teaspoon oil.
9. Rub oiled side of toast with garlic, cut-side down, using both halves of garlic or to taste.
10. Place toast in the center of a large dinner plate.
11. Spoon shrimp and tomatoes over toast.
12. Top with watercress and serve immediately.


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Main Ingredient:Seafood / Shrimp
Preparation Method:Fry

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