Dinner: Crostini with Jerk Shrimp and Pineapple Chutney Recipe | Myrecipes

Recipe by Darcy Lenz Top baked bread slices with pineapple mixture, Jamaican-spiced shrimp, and cilantro for a flavorful appetizer.

This recipe includes superfoods such as:

Health benefits of Crostini with Jerk Shrimp and Pineapple Chutney Recipe | Myrecipes

Ingredients

1 French bread baguette, cut into 1/2-inch slices
2 tablespoons extra-virgin olive oil
1/3 cup pineapple preserves
1 1/2 tablespoons finely chopped seeded jalapeño
1 teaspoon cider vinegar
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
1 tablespoon Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon orange zest
1 tablespoon fresh orange juice
2 tablespoons chopped fresh cilantro

Instructions

Preheat oven to 375 °. Arrange bread slices in a single layer on a rimmed baking sheet; brush top of each slice with olive oil. Bake 8 to 10 minutes or until toasted.
Combine preserves, jalapeño, and cider vinegar in a medium bowl, stirring to combine. Spread pineapple mixture evenly over toasts.
Melt butter in a large skillet over medium heat. Add shrimp to pan; sprinkle with jerk seasoning and orange zest and juice, tossing to coat. Cook 5 to 6 minutes or until shrimp are cooked through. Remove from heat; let cool slightly.
Arrange shrimp evenly over toasts; sprinkle evenly with cilantro.

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