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Shrimp Tartare on Crostini Viareggio
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5 from 3 votes

Shrimp Tartare on Crostini

Shrimp Tartare on Crostini with Chef Joe Russo in Viareggio Italy. This is another recipe I learned while in Italy this past summer & fall.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers
Cuisine: Italian
Keyword: Shrimp
Yield: 4 servings
Calories: 117kcal

Equipment

  • Immersion Blender

Materials

  • 1 lb Patagonian Shrimp Red Raw Shrimp 
  • 6 tbsp Olive Oil
  • 1 cup Pecorino Cheese
  • Black Pepper to taste
  • 12 Crostini toasted

Instructions

  • If using fresh bread, toast the crostini
    Crostini for Shrimp Tartare
  • Peel the Patagonian Shrimp
    Bowl of Shrimp
  • Rouch chop Shrimp
    Chopping the Shrimp
  • Prepare the puree, combine the cheese and olive oil in a bowl
    Olive oil for puree
  • Using an immersion blender, blend until smooth
    Immersion Blender for puree
  • Top each crostini with a dollop of the blended cheese mixture
    puree on the crostini
  • Black pepper to taste
    Black pepper for Shrimp Tartare
  • On each crostini, add 1 tsp of chopped shrimp
    Topping the Shrimp Tartare
  • sprinkle a little olive oil on each crostini and serve
    Shrimp Tartare Finished

Video

Nutrition

Serving: 1cup | Calories: 117kcal | Carbohydrates: 4g | Protein: 18g | Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: -1g | Cholesterol: 137mg | Sodium: 11mg | Potassium: 272mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 96mg | Iron: 0.7mg