PHOTO BY R.J HINKLE.
Catalan Shrimp With Orange Zest and Feta on Crostini
In Spain’s tapas bars, diners frequently are spotted with slices of bread perched atop their wine glasses. Executive chef Shannon Rivera of the Club at Key Center in Cleveland takes plain crostini to new heights with his simple yet sublime recipe for savory shrimp, which should be served warm.
1 pound medium shrimp, shelled and deveined
1 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
2 garlic cloves, whole
1/4 teaspoon red pepper flakes
1/2 lemon, juiced
1/4 teaspoon paprika
1/2 teaspoon orange zest
1/4 teaspoon ground coriander
salt and pepper
2 tablespoons chopped Italian parsley
1 cup crumbled feta cheese
1 French baguette, sliced and toasted for crostini
Sprinkle the shrimp with salt and let it sit for 10 minutes.
Heat butter and olive oil in a large skillet over medium-high heat. Add all garlic and red pepper flakes and saute for 30 seconds until fragrant. Add the shrimp and cook until it turns pink, about 2 minutes, stirring constantly.
Stir in the lemon juice, paprika, orange zest, and coriander, and season to taste with salt and pepper. Cook for 1 minute. Sprinkle with chopped parsley and crumbled feta cheese and serve on top of French bread crostini.
Yield: 6 servings
Chef’s Tip: “For a party shortcut, buy peeled and deveined shrimp. Also, when using frozen shrimp, thaw it before you put it in a pan to cook.”