Recipe: Crostini with Gulf shrimp, jalapeño, and lime
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Cooking tools:
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Microplane
- Citrus press
- Spoon
- Baking sheet
- Oven
- Serving platter
- Plastic wrap
- Bread knife
- Pastry brush
- Surgical gloves
- Stove
- Kitchen scale
- Spatula
- Grater
- Airtight container
Ingredients
- 1/2 lemon, cut into thin slices
- 1 bay leaf
- 10 peppercorns
- 1 3/4 teaspoons kosher or sea salt
- 1 1/3 pounds medium (31–35 count) uncooked shrimp in the shell
- 3 tablespoons minced green onions, including green tops
- 2 teaspoons minced jalapeño chile, seeds and ribs removed (see Cook’s Note)
- 2 teaspoons freshly grated lime zest
- 2 tablespoons fresh lime juice
- 1/2 cup (3 ounces) whipped cream cheese
- 1 baguette, about 1 1/2 inches in diameter
- Extra-virgin olive oil for brushing
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