Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree Recipe

Name: Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups soy sauce; 3/4 cup rice wine vinegar; 1/2 cup canola oil; 3 teaspoons sambal; 10 scallions, whites minced and greens sliced, separated; 6 cloves garlic, smashed and minced; One 3-inch piece fresh ginger, peeled and grated; 40 large peeled and deveined shrimp, tails off; 2 cups edamame; One 10-ounce log goat cheese; 1 lemon, zested and juice of half; Kosher salt; Olive oil, for grilling; 3 baguettes, cut in 1/2-inch rounds; Whole cloves garlic, for rubbing bread

Servings: persons

1 1/2 cups soy sauce
3/4 cup rice wine vinegar
1/2 cup canola oil
3 teaspoons sambal
10 scallions, whites minced and greens sliced, separated
6 cloves garlic, smashed and minced
One 3-inch piece fresh ginger, peeled and grated
40 large peeled and deveined shrimp, tails off
2 cups edamame
One 10-ounce log goat cheese
1 lemon, zested and juice of half
Kosher salt
Olive oil, for grilling
3 baguettes, cut in 1/2-inch rounds
Whole cloves garlic, for rubbing bread

1
For the marinade: To a bowl, add your soy sauce, rice wine vinegar, oil, sambal, scallion whites, garlic and ginger.
2
Stir to combine.
3
Add the shrimp to the marinade, toss and set aside.
4
For the edamame-goat cheese puree: To the bowl of a food processor, add in your edamame, goat cheese, lemon zest and juice and salt to taste.
5
Process to thoroughly combine.
6
Taste and adjust seasonings as needed.
7
Preheat a grill on high.
8
Dip a paper towel in some oil and rub down your grill to create a nonstick surface.
9
Remove the shrimp from the marinade, shake dry and place onto the grill.
10
Cook until slightly charred and pink on the outside, 2 to 3 minutes on each side.
11
Remove the shrimp from the grill and set aside to cool slightly.
12
Slice in half lengthwise and set aside until ready to plate.
13
Grill the bread on both sides until grill marks form, 2 to 3 minutes on each side.
14
Remove the bread from the grill and rub with the whole garlic cloves.
15
Spread about 1 tablespoon of the edamame-goat cheese spread on each crostino.
16
Top with 2 pieces of the shrimp.
17
Garnish with the green portion of the scallions and serve.

1325

kcal

Calories

Fat

Carbs

248

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups soy sauce, 3/4 cup rice wine vinegar, 1/2 cup canola oil, 3 teaspoons sambal, and more.

Yes, Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree

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