Confetti Shrimp Toast With Bean Basil Pâté
Patrice H., Bemidji, MN
Ingredients for Bean Basil Pâté:
1 (15.5 oz) can cannellini beans, rinsed and drained
1 clove garlic
4 large fresh basil leaves, torn
1 teaspoon extra virgin olive oil
1/2 teaspoon smoked paprika
1 teaspoon worcestershire sauce
2 teaspoons fresh lime juice
Pinch of Salt and Pepper (to taste)
Prepare Bean Basil Pâté by placing ingredients in a food processor/blender and puréeing until smooth. Season as desired with salt and pepper; set aside.
For Sandwich, combine lime juice and honey in a small bowl; set aside. Heat a small nonstick skillet over medium heat; add olive oil when hot. Place shrimp and pepper flakes in skillet and lightly sprinkle with seafood seasoning. Sauté until shrimp are slightly browned and color changes to pink, 2 to 3 minutes. Remove skillet from heat and stir in lime juice/honey mixture, tossing shrimp to coat. Fold in carrots and cucumber.
Place bread in toaster until browned and crisped. Spread toast with 3 Tablespoons of the bean pâté and place on serving plate. Arrange shrimp mixture over bean pâté and sprinkle with slivered basil and lime zest.
Note: Cover and refrigerate remaining bean pâté and use for future sandwiches or as a dip for veggies or toasts/crackers.