baronessekat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
baronessekat) wrote2018-01-01 01:06 pm
baronessekat) wrote2018-01-01 01:06 pm
gre 2017: Creamy Shrimp Bruschetta with Monterey Jack Cheese on Baguette Toasts
When this came up as an option for Hello Fresh this week, I took it. It looked good and would be good for a quick nibble as Sis and I played card games.
INGREDIENTS
1 Demi Baguette
2 Scallions
1 Lemon
10 ounce Shrimp
1 teaspoon Smoked Paprika
3 ounce Cream Cheese
¼ cup Monterey Jack Cheese
1 tablespoon Butter
DIRECTIONS:
1 Adjust rack so that it is about 4 inches from broiler and preheat broiler to high. Cut baguette into ½-inch thick slices (you should have about 12). Place on a baking sheet and a sprinkle on both sides with a large drizzle of olive oil.
2 Wash and dry all produce. Trim, then thinly slice scallions. Cut lemon into wedges.
3 Rinse shrimp, then pat dry with a paper towel. Put 1 TBSP butter and smoked paprika in a medium pot and heat over medium-high heat. Once butter is melted, add shrimp and half the scallions. Cook, stirring, until shrimp is starting to turn pink, about 2 minutes.
4 Remove shrimp from pot and transfer to a cutting board. Chop into small pieces. Reduce heat under pot to medium and add cream cheese and 2 TBSP water. Stir until smooth. Return shrimp to pot, then season with salt, pepper, and a squeeze of lemon.
5 Place sheet with baguette slices under broiler and broil until baguette is lightly toasted, 2-3 minutes. Divide shrimp mixture evenly between baguette slices, mounding it on top. Sprinkle evenly with cheese. Return to broiler and continue broiling until cheese is melted and shrimp is cooked through, about 2 minutes.
6 Arrange bruschetta on a serving tray. Sprinkle with remaining scallions. Serve with remaining lemon wedges on the side for squeezing over.
THOUGHTS
the bagguette they sent was significantly too small to make 12. I pushed it and cut the slices thinner in order to get 10. And there was a bit of topping left over so that I used it as a topping for a serving of pasta for a lunch later.
I also thought that the overall flavors were a bit bland. Either more paprika or a shot of hot sauce. Not entirely sure if I would get it again, should this become an future option. All depends on what other choices there are.
RATING:
barely a 3
INGREDIENTS
1 Demi Baguette
2 Scallions
1 Lemon
10 ounce Shrimp
1 teaspoon Smoked Paprika
3 ounce Cream Cheese
¼ cup Monterey Jack Cheese
1 tablespoon Butter
DIRECTIONS:
1 Adjust rack so that it is about 4 inches from broiler and preheat broiler to high. Cut baguette into ½-inch thick slices (you should have about 12). Place on a baking sheet and a sprinkle on both sides with a large drizzle of olive oil.
2 Wash and dry all produce. Trim, then thinly slice scallions. Cut lemon into wedges.
3 Rinse shrimp, then pat dry with a paper towel. Put 1 TBSP butter and smoked paprika in a medium pot and heat over medium-high heat. Once butter is melted, add shrimp and half the scallions. Cook, stirring, until shrimp is starting to turn pink, about 2 minutes.
4 Remove shrimp from pot and transfer to a cutting board. Chop into small pieces. Reduce heat under pot to medium and add cream cheese and 2 TBSP water. Stir until smooth. Return shrimp to pot, then season with salt, pepper, and a squeeze of lemon.
5 Place sheet with baguette slices under broiler and broil until baguette is lightly toasted, 2-3 minutes. Divide shrimp mixture evenly between baguette slices, mounding it on top. Sprinkle evenly with cheese. Return to broiler and continue broiling until cheese is melted and shrimp is cooked through, about 2 minutes.
6 Arrange bruschetta on a serving tray. Sprinkle with remaining scallions. Serve with remaining lemon wedges on the side for squeezing over.
THOUGHTS
the bagguette they sent was significantly too small to make 12. I pushed it and cut the slices thinner in order to get 10. And there was a bit of topping left over so that I used it as a topping for a serving of pasta for a lunch later.
I also thought that the overall flavors were a bit bland. Either more paprika or a shot of hot sauce. Not entirely sure if I would get it again, should this become an future option. All depends on what other choices there are.
RATING:
barely a 3