Shrimps salad with fresh and sundried tomatoes, crostini, coconut and parsley pesto |
Gluten free, Salted
A pleasant tapas to make and taste, freshness and taste that take us out of our daily lives.
Ingredients
Recipe for 12 TapasCoconut and parsley pesto
Shrimps and tomatoes
Crostini
- Butter
- Salt and pepper
- Vegetable oil
![Shrimps salad with fresh and sundried tomatoes, crostini, coconut and parsley Pesto |](/uploads/recipes/culinary/pictures/large/6806-20191010033706.jpg)
Preparation time: 30 min
Preheat your Oven at 375 °F
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Prep
Blanch the parsley for 1 minute in boiling water. Drain and pour the parsley in ice cold water. Drain again and put aside on a table cloth.
Peel the garlic and chop it.
Finely chop the tomatoes (dried and fresh).
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Coconut and parsley pesto
Put all the ingredients in a blender as well as the parsley.
Blend well and pass threw a sieve using a spatula if you want. Season to taste.
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Shrimps and tomatoes
In a bowl mix garlic, tomatoes and shrimps. Season to taste with olive oil, salt and pepper.
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Crostini
On a baking tray, put the bread slices and brush with olive oil. season with pepper and fleur de sel and bake in the oven for about 6 minutes.
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Montage et finition
Spread the crostini with pesto and put the shrimps in a little bowl. Serve warm with about 2 crostini per person.
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