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Garlic Butter Shrimp Baguette, Lemon Crumble
2026-02-06
https://www.metro.ca/userfiles/image/recipes/baguette-crevettes-12388.jpg
PT15M
PT10M
PT25M
Preheat the oven to 400°F and place the rack in the middle.In a bowl, mix the butter, minced garlic, garlic powder, and parsley until smooth.Generously spread the garlic butter over the baguette.Top with the diced shrimp, then sprinkle with mozzarella.In a small bowl, combine the panko, lemon zest, and olive oil. Sprinkle over the top.Bake for 8–10 minutes, or until the cheese is melted and the top is lightly golden.Serve hot, sliced into portions — perfect for an appetizer or alongside a salad.NOTES
* If using unsalted butter, add a good pinch of salt.
**Argentinian shrimp are usually sold raw (even though their tails are red). Simply cook them for 2–3 minutes in a pan over medium heat with a little olive oil.Source : Laura from Dash of Honey
16
0
0
0
0
1/2 soft baguette baguette or Italian loaf, sliced lengthwise in 2
1/2 cup (113 g) butter, room temperature*
1 garlic clove, finely minced
1/4 teaspoon garlic powder
2 tablespoons fresh parsley, chopped
330 g about 18 cooked Argentinian shrimp, diced
1 tasse (110 g) shredded mozzarella
Lemon Crumble :
1/4 cup Panko breadcrumbs
zest of half a lemon
1/2 tablespoon olive oil
Garlic Butter Shrimp Baguette, Lemon Crumble
16
Accompaniements
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
1/2
soft baguette baguette or Italian loaf, sliced lengthwise in 2
-
1/2 cup
(113 g)butter, room temperature*
-
1
garlic clove, finely minced
-
1/4 teaspoon
garlic powder
-
2 tablespoons
fresh parsley, chopped
-
330 g
about 18 cooked Argentinian shrimp, diced
-
1 tasse
(110 g)shredded mozzarella
-
Lemon Crumble :
-
1/4 cup
Panko breadcrumbs
-
zest of half a lemon
-
1/2 tablespoon
olive oil
Preparation
Preheat the oven to 400°F and place the rack in the middle.
In a bowl, mix the butter, minced garlic, garlic powder, and parsley until smooth.
Generously spread the garlic butter over the baguette.
Top with the diced shrimp, then sprinkle with mozzarella.
In a small bowl, combine the panko, lemon zest, and olive oil. Sprinkle over the top.
Bake for 8–10 minutes, or until the cheese is melted and the top is lightly golden.
Serve hot, sliced into portions — perfect for an appetizer or alongside a salad.
NOTES * If using unsalted butter, add a good pinch of salt. **Argentinian shrimp are usually sold raw (even though their tails are red). Simply cook them for 2–3 minutes in a pan over medium heat with a little olive oil.
Source : Laura from Dash of Honey
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
