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Mediterranean Vineyards

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Chorizo & Gouda Cheese Crostini Topped with Spicy Grilled Shrimp

Chorizo & Gouda Cheese Crostini Topped with Spicy Grilled Shrimp
Recipe Date:
December 12, 2019
Serving Size:
8
Cook Time:
01:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
The rich flavors of spicy shrimp and Texas chorizo blended with a creamy Gouda cheese, all served on a warm toasted crostini make for the perfect appetizer to serve at your next get together. It pairs flawlessly with the 2017 Myka Cellars Spanish Cowboy.
Ingredients
  • 1 lb shrimp, peeled and cleaned
  • 1/2 cup olive oil
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper
  • 1 tsp cumin
  • 2 tbsps cilantro, chopped
  • 1 tsp garlic, minced
  • 1 French baguette, sliced into 16 pieces approximately 1/4 inch thick
  • salt and freshly ground pepper
  • 1/4 cup salted butter, melted
  • 1/4 cup olive oil
  • 1 lb Texas chorizo
  • 6 ozs Gouda cheese, cut into small pieces
Directions

Shrimp Marinade ~

Mix all of the ingredients together and let shrimp marinate in the refrigerator for 1-24 hours.

Crostini, Texas chorizo and grilled shrimp ~

In a sauté pan, cook chorizo. Use a wooden spoon to crumble the chorizo. Cook until it is thoroughly cooked, about 10 minutes. Remove from heat and add the gouda pieces. Stir until cheese is melted.

Combine the oil and butter in a small bowl. Brush each slice of bread generously with the mixture, and sprinkle with salt and pepper. On a grill or a skillet, cook until toasty, about 2 minutes on each side.

Grill or sauté the shrimp. They will take approximately 2 minutes on each side. The shrimp will turn pink and opaque in color when done.

To serve, place 1 ½ tablespoon of chorizo and cheese mixture on a crostini and top with a grilled shrimp. Serve with a glass of Myka Cellars Spanish Cowboy.