Grilled Shrimp Crostini with Cranberry-Herb Butter

How to Make Grilled Shrimp Crostini with Cranberry-Herb Butter

1. 1

   Step 1: Make the quick cranberry relish

   Active 6 min · Passive 8 min

   In a small saucepan combine 1 cup fresh cranberries, 1/4 cup granulated sugar, the zest of the orange and about 2 tablespoons orange juice (from the single orange), plus 1/4 teaspoon of the kosher salt. Bring to a simmer over medium heat, then reduce heat and cook, stirring occasionally, until the berries pop and the mixture thickens, about 6 minutes active and then 8 minutes passive simmering. Transfer to a bowl to cool (relish can be made up to 24 hours ahead and chilled).

   For this step

   • 1 cupFresh cranberries
   • 1/4 cupGranulated sugar
   • 1 mediumOrange (zest + about 2 tablespoons juice)
   • 1 teaspoonKosher salt
   
2. 2

   Step 2: Make the white‑wine herb butter

   Active 6 min · Passive 10 min

   In a small saucepan melt 4 tablespoons of the unsalted butter over low heat, add the 1/4 cup dry white wine and 2 minced garlic cloves, and simmer gently until the wine reduces slightly, about 3 minutes. Stir in 2 tablespoons finely chopped parsley and 1 teaspoon chopped thyme (total herbs listed), and a pinch of kosher salt; remove from heat. Reserve the remaining 2 tablespoons butter for brushing/basting later. Let the herb butter cool until slightly thickened but still pourable (about 6 minutes active, 10 minutes passive cooling). This herb butter can be made earlier and chilled; warm briefly before using.

   For this step

   • 3 tablespoonsFresh parsley and thyme (combined)
   • 2 clovesGarlic (cloves, minced)
   
3. 3

   Step 3: Slice and toast the crostini

   Active 6 min

   Preheat the grill to medium-high (or preheat broiler/oven if not using a grill). Slice the baguette into about 18 half-inch slices. Brush both sides lightly with the reserved 2 tablespoons butter (use about 1 tablespoon for brushing the slices) and grill or broil the slices until golden and crisp, about 1–2 minutes per side (6 minutes active). Keep toasted crostini warm in a single layer on a sheet pan or platter.

   For this step

   • 1 loafBaguette (sliced into about 18 1/2" slices)
   
4. 4

   Step 4: Char the shrimp on the grill

   Active 6 min

   Pat the shrimp dry and toss with a pinch of kosher salt and the remaining 1 tablespoon of reserved butter. Grill shrimp over direct high heat 2–3 minutes per side until opaque with char marks (about 6 minutes active). Baste once with some of the warm white‑wine herb butter while grilling for extra flavor. Remove shrimp to a plate and keep warm.

   For this step

   • 1 poundLarge shrimp, peeled and deveined
   
5. 5

   Step 5: Assemble and serve the crostini

   Active 3 min

   Spread about 1 teaspoon of the cooled cranberry relish onto each toasted crostini (for 18 slices); top each with a grilled shrimp, then drizzle lightly with remaining white‑wine herb butter and sprinkle a tiny pinch of the chopped parsley-thyme mixture for color. Serve immediately. For parties, place components (relish, butter, grilled shrimp, toasted crostini) on platters and let guests assemble to keep crostini crisp.
   

1. In a small saucepan combine 1 cup fresh cranberries, 1/4 cup granulated sugar, the zest of the orange and about 2 tablespoons orange juice (from the single orange), plus 1/4 teaspoon of the kosher salt. Bring to a simmer over medium heat, then reduce heat and cook, stirring occasionally, until the berries pop and the mixture thickens, about 6 minutes active and then 8 minutes passive simmering. Transfer to a bowl to cool (relish can be made up to 24 hours ahead and chilled).
2. In a small saucepan melt 4 tablespoons of the unsalted butter over low heat, add the 1/4 cup dry white wine and 2 minced garlic cloves, and simmer gently until the wine reduces slightly, about 3 minutes. Stir in 2 tablespoons finely chopped parsley and 1 teaspoon chopped thyme (total herbs listed), and a pinch of kosher salt; remove from heat. Reserve the remaining 2 tablespoons butter for brushing/basting later. Let the herb butter cool until slightly thickened but still pourable (about 6 minutes active, 10 minutes passive cooling). This herb butter can be made earlier and chilled; warm briefly before using.
3. Preheat the grill to medium-high (or preheat broiler/oven if not using a grill). Slice the baguette into about 18 half-inch slices. Brush both sides lightly with the reserved 2 tablespoons butter (use about 1 tablespoon for brushing the slices) and grill or broil the slices until golden and crisp, about 1–2 minutes per side (6 minutes active). Keep toasted crostini warm in a single layer on a sheet pan or platter.
4. Pat the shrimp dry and toss with a pinch of kosher salt and the remaining 1 tablespoon of reserved butter. Grill shrimp over direct high heat 2–3 minutes per side until opaque with char marks (about 6 minutes active). Baste once with some of the warm white‑wine herb butter while grilling for extra flavor. Remove shrimp to a plate and keep warm.
5. Spread about 1 teaspoon of the cooled cranberry relish onto each toasted crostini (for 18 slices); top each with a grilled shrimp, then drizzle lightly with remaining white‑wine herb butter and sprinkle a tiny pinch of the chopped parsley-thyme mixture for color. Serve immediately. For parties, place components (relish, butter, grilled shrimp, toasted crostini) on platters and let guests assemble to keep crostini crisp.