If you want to surprise your family, friends or guests with a seafood dish, but dread long cooking, this is a great recipe for a quick snack with shrimps! Crispbread with shrimps and vegetables is practically a diet snack, incredibly convenient in cooking and serving.
5cm-piece ginger, peeled, cut into matchsticks
1/4 cup (60ml) extra virgin olive oil
24 tiger prawns, peeled leaving tails intact, deveined
300g baguette, ends trimmed, cut into 12 slices
2 Lebanese cucumbers, cut into ribbons
1/2 cup drained roasted red capsicum strips
1 tablespoon lemon juice
1 tablespoon chives, finely chopped
Combine the ginger and oil in a small bowl. Season. Combine half the ginger mixture and the prawns in a bowl.
Heat a barbecue grill or chargrill on high. Cook the bread for 2 mins each side until charred. Transfer to a serving platter.
Cook the prawn mixture on the same barbecue grill or chargrill for 2 mins each side or until just cooked through.
Top the bread slices evenly with cucumber, capsicum and prawns. Combine the remaining ginger mixture with the lemon juice and chives in a small bowl. Drizzle the prawn crostini with ginger mixture. Serve immediately.