Crispy Baguette with Shrimp Tartare
Toasted baguette rounds topped with a vibrant shrimp tartare seasoned with currywurst sauce, cumin, and fresh garlic. A playful appetizer that combines French bread with bold Asian-inspired flavors.
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This recipe transforms simple baguette slices into elegant crostini bases, topped with a zesty shrimp tartare. The currywurst sauce adds a unique tangy-sweet note that pairs beautifully with the natural sweetness of shrimp.
Ingredients
baguette
1 small (about 8 inches)
large shrimp, peeled and deveined
200g
olive oil
2 tablespoons
currywurst sauce
3 tablespoons
ground cumin
1/2 teaspoon
garlic, finely minced
2 cloves
fresh lemon juice
1 tablespoon
salt
to taste
freshly ground black pepper
to taste
fresh chives, chopped
1 tablespoon for garnish
Instructions
1
Toast the baguette
Preheat your oven to 180°C (350°F). Slice the baguette into 1/2-inch thick rounds. Brush each slice generously with olive oil and place on a baking sheet. Toast for 6-7 minutes until the edges turn golden and crispy. Remove and let cool completely.
2
Prepare the shrimp
Bring a small pot of salted water to a gentle simmer. Add the shrimp and cook for 2-3 minutes until they turn pink and curl up. Drain and immediately transfer to an ice bath to stop the cooking process. Pat dry with paper towels, then finely dice into small cubes.
3
Make the sauce mixture
In a bowl, combine the currywurst sauce, ground cumin, minced garlic, and lemon juice. Mix well until smooth and homogeneous.
4
Assemble the tartare
Add the diced shrimp to the sauce mixture and gently fold until each piece is evenly coated. Season with salt and pepper to taste.
5
Serve
Spoon a generous mound of the shrimp tartare onto each cooled baguette round. Garnish with a sprinkle of fresh chives and serve immediately.
