Spicy Shrimp and Crab Bruschetta
|1/4 cup bottled clam juice|
|6 oz uncooked large shrimp, peeled and deveined|
|6 green onions, thinly sliced|
|1/3 cup mayonnaise|
|1 Tbsp fresh lemon juice|
|1/2 tsp DLM Sweet Spanish Paprika|
|1/4 tsp DLM Cayenne Pepper|
|4 oz crab meat, drained|
|1/2 DLM French Baguette, cut diagonally into 1/3-inch thick slices|
|3 Tbsp Vera Jane's Extra-Virgin Olive Oil|
Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover, and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board. Once they're cool, coarsely chop shrimp.
Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crab meat. Season with salt and pepper; cover and chill. Can be prepared up to 6 hours in advance.
Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread, place on platter, and serve.
Makes 6 servings
Per serving: 140 calories; 10g total fat; 1g saturated fat; 75mg cholesterol; 220mg sodium; 1g total carbohydrates; 0g dietary fiber; 10g protein;