I have made these shrimp and crudité tartines several times, especially when I needed something quick for a meal with friends or for a snack platter. The shrimp with orange have a fresh taste, and the carrot and celery salad adds a crunchy texture. It's the kind of recipe you can make in an afternoon, with little planning.
Quick Info
Total time: 10 minutes
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 2 (or 4 tartines)
Difficulty: easy
Recipe type: snack, appetizer
Ingredients
For the shrimp:
100 g shrimp (thawed if frozen)
50 g butter
1 garlic clove
Juice from half an orange
Zest from half an orange
Salt
Pepper
For the tartines:
2 slices of bread
Olive oil
For the crudité salad:
2 large carrots
1 small celery
Pepper
Salt
Juice from half a lemon
4 tablespoons mayonnaise (or Greek yogurt for a lighter option)
Preparation method
1. Thaw the shrimp if necessary. They don’t need to drain for long; a few minutes at room temperature is enough.
2. Put the butter in a small saucepan over medium heat. When it has melted, add the garlic clove, chopped or crushed. Sauté gently until the aroma is released, without burning it.
3. Add the shrimp to the butter and mix. Let them cook for just 2 minutes to get a bit of color and heat through.
4. Add the juice and zest of the orange, salt, and pepper. Let the shrimp simmer in the sauce for another minute or two to absorb the flavors. They shouldn’t be cooked too long, or they will become rubbery.
5. Remove the shrimp from the heat. It’s best to use them while warm, but you can set them aside for a few minutes.
6. Cut the slices of bread into triangles or squares, as preferred. Heat a pan (without oil) and toast the bread pieces on both sides.
7. Remove the toasted bread to a plate and drizzle each piece with a little olive oil while still warm.
8. For the crudité salad, peel the carrots and celery. Grate them using a fine grater.
9. Place the grated carrot and celery in a bowl, add salt, pepper, lemon juice, and mayonnaise or yogurt. Mix well to combine the flavors. The salad should be creamy but not runny.
10. To assemble, place a teaspoon of crudité salad and two shrimp on each piece of toasted bread. You can arrange everything on a platter.
Why I make this recipe often
I love that it doesn’t require complicated ingredients, and the preparation time is short. The crudité salad can also be used for other appetizers. The shrimp go well with orange, but also without it, for those who prefer a non-fruity flavor. It’s suitable for appetizer platters and quick snacks.
Tips and variations
Tips
If you can’t find fresh shrimp, frozen ones work very well. Don’t cook the shrimp too long, or they will become tough. The garlic should just be sautéed, not fried, to avoid bitterness. The toasted bread is best consumed while warm.
Substitutions
Mayonnaise can be replaced with Greek yogurt for a lighter salad. Instead of orange, lemon can be used for a more classic shrimp flavor. You can change the type of bread according to your preference.
Variations
If you don’t want orange with the shrimp, you can cook them simply with butter, salt, pepper, and garlic. The crudité salad can also be made without mayonnaise, just with yogurt and a bit of olive oil. You can also add some chopped green onion to the salad for those who prefer.
Serving ideas
The tartines can be arranged on a platter alongside other appetizers, such as deviled eggs or caviar. The leftover crudité salad can also be served simply as a side dish for other meals.
Frequently asked questions
1. Can I use pre-cooked shrimp?
Yes, but don’t cook them too long in the butter; just warm them with garlic and orange, or they will become tough.
2. Can I use another type of bread?
Yes, any slice of bread works; the important thing is to toast it so it can hold the toppings.
3. Can the crudité salad be prepared in advance?
Yes, it can be made a few hours ahead and kept in the fridge. It becomes even tastier after sitting for a while.
4. If I don’t have orange, is it okay to use lemon?
Yes, you will have a more acidic taste, but the shrimp will still turn out great.
5. Can I use a different mayonnaise than the classic one?
Yes, any type of mayonnaise is suitable. It can be light or even a plant-based version.
Nutritional values
Approximately, one serving (two tartines) has about 200-250 kcal. The shrimp provide protein (about 15-18 g per 100 g), while the butter and mayonnaise slightly increase the fat content (10-15 g per serving). Carbohydrates mainly come from the bread and root vegetables (15-20 g per serving). These values are approximate and depend on the type of mayonnaise used and the thickness of the bread slices.
Storage and reheating
The tartines are best consumed immediately after assembly. The toasted bread loses its texture if it sits with the crudité salad on top. The simple salad can be kept in the fridge for 1-2 days. Cooked shrimp are not recommended to be stored for long after preparation. If leftovers remain, you can eat them cold, but they won’t be as tasty when reheated.
Quick Info
Total time: 10 minutes
Preparation time: 5 minutes
Cooking time: 5 minutes
Servings: 2 (or 4 tartines)
Difficulty: easy
Recipe type: snack, appetizer
Ingredients
For the shrimp:
100 g shrimp (thawed if frozen)
50 g butter
1 garlic clove
Juice from half an orange
Zest from half an orange
Salt
Pepper
For the tartines:
2 slices of bread
Olive oil
For the crudité salad:
2 large carrots
1 small celery
Pepper
Salt
Juice from half a lemon
4 tablespoons mayonnaise (or Greek yogurt for a lighter option)
Preparation method
1. Thaw the shrimp if necessary. They don’t need to drain for long; a few minutes at room temperature is enough.
2. Put the butter in a small saucepan over medium heat. When it has melted, add the garlic clove, chopped or crushed. Sauté gently until the aroma is released, without burning it.
3. Add the shrimp to the butter and mix. Let them cook for just 2 minutes to get a bit of color and heat through.
4. Add the juice and zest of the orange, salt, and pepper. Let the shrimp simmer in the sauce for another minute or two to absorb the flavors. They shouldn’t be cooked too long, or they will become rubbery.
5. Remove the shrimp from the heat. It’s best to use them while warm, but you can set them aside for a few minutes.
6. Cut the slices of bread into triangles or squares, as preferred. Heat a pan (without oil) and toast the bread pieces on both sides.
7. Remove the toasted bread to a plate and drizzle each piece with a little olive oil while still warm.
8. For the crudité salad, peel the carrots and celery. Grate them using a fine grater.
9. Place the grated carrot and celery in a bowl, add salt, pepper, lemon juice, and mayonnaise or yogurt. Mix well to combine the flavors. The salad should be creamy but not runny.
10. To assemble, place a teaspoon of crudité salad and two shrimp on each piece of toasted bread. You can arrange everything on a platter.
Why I make this recipe often
I love that it doesn’t require complicated ingredients, and the preparation time is short. The crudité salad can also be used for other appetizers. The shrimp go well with orange, but also without it, for those who prefer a non-fruity flavor. It’s suitable for appetizer platters and quick snacks.
Tips and variations
Tips
If you can’t find fresh shrimp, frozen ones work very well. Don’t cook the shrimp too long, or they will become tough. The garlic should just be sautéed, not fried, to avoid bitterness. The toasted bread is best consumed while warm.
Substitutions
Mayonnaise can be replaced with Greek yogurt for a lighter salad. Instead of orange, lemon can be used for a more classic shrimp flavor. You can change the type of bread according to your preference.
Variations
If you don’t want orange with the shrimp, you can cook them simply with butter, salt, pepper, and garlic. The crudité salad can also be made without mayonnaise, just with yogurt and a bit of olive oil. You can also add some chopped green onion to the salad for those who prefer.
Serving ideas
The tartines can be arranged on a platter alongside other appetizers, such as deviled eggs or caviar. The leftover crudité salad can also be served simply as a side dish for other meals.
Frequently asked questions
1. Can I use pre-cooked shrimp?
Yes, but don’t cook them too long in the butter; just warm them with garlic and orange, or they will become tough.
2. Can I use another type of bread?
Yes, any slice of bread works; the important thing is to toast it so it can hold the toppings.
3. Can the crudité salad be prepared in advance?
Yes, it can be made a few hours ahead and kept in the fridge. It becomes even tastier after sitting for a while.
4. If I don’t have orange, is it okay to use lemon?
Yes, you will have a more acidic taste, but the shrimp will still turn out great.
5. Can I use a different mayonnaise than the classic one?
Yes, any type of mayonnaise is suitable. It can be light or even a plant-based version.
Nutritional values
Approximately, one serving (two tartines) has about 200-250 kcal. The shrimp provide protein (about 15-18 g per 100 g), while the butter and mayonnaise slightly increase the fat content (10-15 g per serving). Carbohydrates mainly come from the bread and root vegetables (15-20 g per serving). These values are approximate and depend on the type of mayonnaise used and the thickness of the bread slices.
Storage and reheating
The tartines are best consumed immediately after assembly. The toasted bread loses its texture if it sits with the crudité salad on top. The simple salad can be kept in the fridge for 1-2 days. Cooked shrimp are not recommended to be stored for long after preparation. If leftovers remain, you can eat them cold, but they won’t be as tasty when reheated.