November Recipes

Argentina Red Shrimp Pesto Crostini

20 Minutes or Less Badge
Argentina Red Shrimp Pesto Crostini
Hands On:
15 minutes
Total Time:
15 minutes


  • 1 (10-oz.) Hy-Vee Bakery baguette
  • 6 tbsp Gustare Vita olive oil, divided
  • 12 tail-on, peeled & deveined raw Argentina red shrimp (16 to 25 count)
  • ½ cup refrigerated basil pesto
  • ¾ cup chopped Basket & Bushel gourmet medley tomatoes
  • Gustare Vita balsamic glaze, for serving
  • Fresh basil, for garnish
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Cut baguette diagonally into 12 (½-inch-thick) slices; brush both sides with 4 tablespoons olive oil. Cook slices in large nonstick skillet over medium heat for 2 to 3 minutes or until lightly toasted, turning halfway through. Remove from skillet; set aside.
Pat shrimp dry with paper towels. Heat remaining 2 tablespoons olive oil in same skillet over medium heat. Add shrimp; cook for 2 to 4 minutes or until shrimp reach 145°. Slightly cool shrimp.
To serve, spread pesto on one side of toasted baguette slices; top with tomatoes. Lightly drizzle with balsamic glaze, if desired. Top each with 1 shrimp. Garnish with basil, if desired.

Nutrition Facts

Serves: 12
Amount Per Serving
% Daily Value*
Total Fat: 11g 14%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 300mg 13%
Total Carbohydrate: 7g 3%
Dietary Fiber: 0g 0%
Sugars: 0g 0%
Protein: 3g 6%

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