Name: Melty Spot Prawn Crostini with Smoky Mayo and Gruyere
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 crostini
Ingredients: 2 (8 oz.) packs spot prawns, peeled; Salt and freshly ground black pepper; 2 tablespoons butter; 3 tablespoons extra-virgin olive oil; 2 tablespoons scallions, sliced; ⅓ cup mayo; ½ teaspoon smoked paprika; 1 lemon, juiced, zested; ⅓ cup gruyere, grated; 2 slices sourdough, cut into 6 pieces

A Buttery, Savory Seafood Appetizer

A good topping is imperative when making good crostini, and that’s why this recipe for crostini is so good. It’s made with some of the best shrimp on the planet: buttery and sweet spot prawns from Alaska.

For this crostini, toasted bread is dressed with an easy-to-make smoky mayo spread, a condiment that’s reminiscent of a Spanish-style aioli. To that, you’ll pile on sauteed spot prawns and a sprinkle of nutty gruyere cheese. The finished result is a crunchy, savory, buttery, melty seafood appetizer to serve at any gathering.

Note: You'll want to peel the spot prawns before cooking them so that these crostini are easy to eat. You can save the shells to make a delicious spot prawn stock.

Print Recipe

Melty Spot Prawn Crostini with Smoky Mayo and Gruyere

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

10 minutes

Total time

25 minutes

Yield

6 crostini

Ingredients

2 (8 oz.) packs spot prawns, peeled
Salt and freshly ground black pepper
2 tablespoons butter
3 tablespoons extra-virgin olive oil
2 tablespoons scallions, sliced
⅓ cup mayo
½ teaspoon smoked paprika
1 lemon, juiced, zested
⅓ cup gruyere, grated
2 slices sourdough, cut into 6 pieces

Instructions

1. Preheat oven to 350F.

2. Toss spot prawns with 1 teaspoon of salt, a generous grind of black pepper. Stir to combine and let rest for 5 minutes.

3. Meanwhile, heat up a medium skillet of medium heat with butter. Once butter has melted and pan is hot, add spot prawns. Cook for 5 minutes or until just barely opaque. Transfer to a cutting board and chop into small pieces, then toss into a small mixing bowl with scallions. Set aside.

4. In another small bowl, combine mayo, paprika, and lemon juice. Set aside.

5. Place sourdough on a sheet pan and drizzle with olive oil. Sprinkle with salt to season, then place in oven and toast for 4 minutes.

6. Remove toast from oven. Spread mayo on toast, then top with spot prawns. Sprinkle with gruyere. Return toast to oven and bake for an additional minute until warm and cheese is melted. Enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Melty Spot Prawn Crostini with Smoky Mayo and Gruyere

A Buttery, Savory Seafood Appetizer

Melty Spot Prawn Crostini with Smoky Mayo and Gruyere

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