Oh well. A weekend off I guess!
Weekends, though, are for party food. Like this!
This little gem was inspired by my sister Emily. Sometimes I make her text with me at night about food, and she says something like "everyone likes pretzels and shrimp," so I make a crostini with pretzel bread topped with shrimp.
Seriously, the convos go like that. She loves mustard, so I threw some in as an ode to her. Make these! You'll love them, and they're EASY.
The ingredients are super simple. You'll need pretzel rolls or pretzel baguette, shrimp, provolone, mustard, coarse salt, and sweet relish, which is totally optional. I find that the salt from the mustard is offset REALLY well by the relish, but if you hate sweet stuff with salty stuff just leave it out. I won't tell!
I did a combo of toppings so that folks could choose what they liked. In the end, I think I like the shrimp version topped with cheese - I found that the shrimp didn't dry out as easily under the broiler, but they're really pretty both ways!
Enjoy these, and have a fabulous (if rainy) weekend!
Pretzel Crostini with Mustard Shrimp and Provolone
- 6 pretzel rolls cut in half lengthwise (or equivalent bread/baguette that you love!)
- ½ pound raw shrimp peeled, deveined, and coarsely chopped
- 1 tablespoon mustard plus more for serving
- 6 slices provolone cheese cut into quarters
- coarse salt for sprinkling
- sweet relish optional, for serving
- Preheat the broiler. Arrange the pretzel rolls on a baking sheet. Broil for one minute, until the bread is slightly dry and crispy - two minutes if your broiler isn't very strong. Then, flip the bread and broil on the second side for the same amount of time.
- Meanwhile, combine the shrimp with the mustard and set aside.
- To assemble, spread a bit of shrimp mixture on the cut side of the pretzel bread, then top with 2 pieces (quarters) of cheese. Or, layer cheese then shrimp. Broil for another 5 minutes or so until cheese is bubbly and shrimp is just barely cooked through.
- While hot, sprinkle with coarse salt. Serve with extra mustard and sweet relish, if desired.
Shared with my girls at Weekend Potluck!