½ cup creamy ranch dressing
1 teaspoon dried dill weed
1/8 teaspoon cayenne pepper
1 ½ cups frozen 150-200 count peeled salad
shrimp, thawed
¾ cup snow pea pods, blanched, sliced
¼ cup diced red bell pepper
8 (1/2-inch) slices sourdough bread
Olive oil
In small mixing bowl, combine ranch dressing, dill and cayenne pepper; set aside.
In a large mixing bowl combine shrimp, pea pods and bell peppers.
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| No snow peas at Ken's, so I bought a thing of frozen stir-fry veggies and picked the snap peas out of it. Unfortunately there weren't nearly as many pods in there as the recipe called for. |
Toss with dressing; salt and pepper to taste. Cover and
refrigerate several hours.
Meanwhile, cut bread slices in half diagonally. Place
on a baking sheet and brush lightly with olive oil. Bake in a preheated 400F
oven until toasted (6-8 minutes); cool.
Divide salad among crostinis. Garnish with fresh dill
sprigs, if desired.
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| Hooray for gluten-free sourdough! |
My Rating: 4/5 "This is an unusual combination of things, but it works. The cayenne is a welcome addition and gives everything more pizzazz than your average cream-covered seafood salad. I also appreciated the interesting element the bell peppers brought. Just eat these fast before the bread gets sogged!"
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