RomanItalian
Crostini with Mantis Shrimp, Celery and Tomato
by Chef Max Mariola · 1.1M subscribers on YouTube
A delightful Roman appetizer featuring fresh mantis shrimp (canocchie) on toasted bread with a crunchy celery and cherry tomato salad, seasoned with lemon, basil, and extra virgin olive oil.
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- Mantis ShrimpFresh mantis shrimp, frozen briefly to ease peeling
- BreadCountry-style bread, sliced thickly
- Datterini Cherry TomatoesCherry tomatoes, cut into quarters
- CeleryCelery, strings removed and cut into small cubes
- OnionOnion, sliced very thinly
- LemonLemon zest
- Extra Virgin Olive OilExtra virgin olive oil (preferably Moraiolo variety)
- SaltTo taste
- Black Pepper(optional) — Or peperoncino (chili) to taste
- BasilFresh basil leaves
- Garlic(optional) — For rubbing the bread (optional)
Method
- Prepare the celery: remove the strings and cut into small cubes.
- Slice the onion very thinly.
- Add lemon zest.
- Cut the cherry tomatoes into quarters.
- Season with salt, black pepper, olive oil, and basil. Mix well.
- Lightly toast the bread slices.
- Drizzle the toast with olive oil.
- Prepare the mantis shrimp: freeze them for about half an hour, then peel (the shell comes off easily).
- Cut the peeled mantis shrimp into pieces.
- Place the mantis shrimp on the toast along with the tomato-celery mixture.
- Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
