Shrimp & White Bean -Chive Puree with Crostini

By clbrosnan

Ingredients

• 24 fresh or frozen large shrimp in shells (about 1 pound total)
• 1 15-ounce can cannellini (white kidney) beans, rinsed and drained
• 1/2 cup finely chopped yellow sweet pepper
• 3 tablespoons snipped fresh chives
• 2 cloves garlic, minced
• 1/3 cup mascarpone cheese or cream cheese
• 1/4 teaspoon salt
• Dash ground white pepper
• Fresh chives, cut into 1/2-inch pieces

Details

Servings 24
Adapted from bhg.com

Preparation

Step 1

1. Prepare Crostini. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. In a large saucepan, cook shrimp in a large amount of boiling salted water for 1 to 3 minutes or until shrimp are opaque; drain. Rinse shrimp with cold water; drain again. Cover and chill until needed.
2. Meanwhile, in a food processor or blender, combine beans, sweet pepper, the snipped chives, and the garlic. Cover and process or blend for 1 to 2 minutes or until mixture reaches a creamy consistency. Add mascarpone cheese, salt, and white pepper. Cover and process or blend until well mixed.
3. Spoon about 1 rounded teaspoon of the bean mixture onto each crostini and top with a shrimp. Garnish with chive pieces. To store any remaining bean mixture, transfer to a small bowl. Cover and chill for up to 3 days. Makes 24 appetizer servings.
Crostini: Cut one 8-ounce loaf baguette-style French bread into 1/2-inch diagonal slices. Arrange bread slices on baking sheets. Lightly brush one side of bread slices with olive oil. Bake in a 400 degree F oven about 8 minutes or until lightly browned, turning once. Cool. To store, place in an airtight container and store at room temperature.
Nutrition Facts
Servings Per Recipe 24 appetizer servings Calories 64, Total Fat (g) 2, Saturated Fat (g) 1, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 0, Cholesterol (mg) 13, Sodium (mg) 125, Carbohydrate (g) 8, Total Sugar (g) 0, Fiber (g) 1, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 0, Calcium (DV%) 0, Iron (DV%) 0, Percent Daily Values are based on a 2,000 calorie diet