Skagen Toast Citrus Glaze Shrimp Toast

(2021 Pairings - Sweden - Europe) From Skagen - Tiny baby shrimp folded into creamy mayonnaise and sour cream dressing, seasoned with pineapple tidbits, diced red onions and dill, served on crispy crostini, and garnished with fresh dill spring and tangy lemon and pineapple glaze. 

Photo of Skagen Toast Citrus Glaze Shrimp Toast

INGREDIENTS:

10 slices sourdough loaf sliced a quarter inch thick
1/2 cup olive oil
2 Tablespoons kosher salt divided
1 teaspoon freshly ground black pepper
1 pound precooked peeled rock shrimp dried and cut into half inch pieces
3 Tablespoons mayonnaise
1/4 cup creme fraiche
1/2 cup dill sprigs finely chopped divided
1/2 cup canned DOLE Pineapple Tidbits in Juice drained and juice reserved
1/4 cup shallots minced
1 teaspoon ground white pepper
1/4 cup reserved juice from canned DOLE Pineapple Tidbits in Juice
1/4 cup lemon juice
2 Tablespoons white wine vinegar
1 Tablespoon lemon zest
2 Tablespoons minced garlic
10 slices crostini sub-recipe
1 quart dressed shrimp sub-recipe
1/2 cup lemon pineapple glaze sub-recipe

DIRECTIONS:

  1. To Prepare Crostini:

    1. Preheat oven to 375°F.

    2. Lightly brush both sides of bread with olive oil, place on a sheet tray and season with 1 Tablespoon kosher salt and 1 teaspoon black pepper. 

    3. Bake for 6 minutes, then flip toast and bake for an additional 7 minutes until golden brown. 

  2. To Prepare Dressed Shrimp:

    1. Fold shrimp, mayonnaise, creme fraiche, 1/4 cup dill, drained pineapple tidbits, shallots, 1 Tablespoon salt and white pepper into a large mixing bowl.

    2. Set aside. 

  3. To Prepare Lemon Pineapple Glaze:

    1. In a small sauce pot over medium heat, add reserved pineapple juice, lemon juice, white wine vinegar, lemon zest and garlic.

    2. Simmer for 2 minutes to allow flavors to develop and meld. 

    3. Allow to cool before use. 

  4. To Serve:

    1. Spoon a generous serving of dressed shrimp mix onto each slice of crostini toast.

    2. Drizzle lemon pineapple glaze over the top and garnish with dill sprigs. 

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