Recipe for the Week...Edamame Crostinis with a Smokey Shrimp Topping

Let me start by saying...I LOVE EDAMAMES!
(I also like saying the word EDAMAMES too!)

Whew now that I got that out my system I can go on. Anyhow this recipe was originally done with fava beans still in their pods and the process was to grill the pods and then remove the beans. While I am sure the beans were as yummy as can be, I decided to go with edamames or soy beans, already shelled and found in my grocer's freezer section. I also made a few other changes to the original recipe due to my own personal taste and availability of ingredients.

The original recipe is over at one of my favorite food blogs Spoon Fork Bacon.

To make the smokey shrimp:

About 1/2 lb of raw shrimp, cleaned and shelled with tails still intact
2 T. liquid smoke (you can find this in the BBQ sauce section of your local grocer.)
1 T ground cumin
1 Tsp. Hungarian Paprika
juice of 1/2 a lemon
2 cloves of crushed garlic
2 T extra virgin olive oil or EVOO
salt and pepper to taste

The Edamame Mixture:

12 oz. frozen shelled edamame beans, prepared according to package directions
5-7 cloves of garlic, roasted 
3 T. of toasted sliced almonds
1/3 cup of EVOO
juice of one lemon or 1/4 cup lemon juice from bottle
1/4 cup pf shredded Parmesan cheese
salt and pepper to taste

And one large baguette, sliced thin and toasted either on the grill or in a hot oven. 

Start by adding all of the shrimp ingredients to a bowl and let marinate in the frig for at least 1/2 hour.

In the meantime add the edamame ingredients to a blender or food processor and blend. The consistency will depend on your preference. I personally like it a bit more on the creamy side so I adjust the recipe by adding a little more of the liquid ingredients. 

After shrimp is done marinating saute it a pan sprayed with cooking spray until they just turn pink. Don't overcook or your shrimp will be rubbery. Spread the edamame mixture onto toasted bread and top with the smokey shrimp.

I hope you enjoy them!!!


Note: This post originally appeared on my blog The Big Giant Food Basket.

Sharing this post at link parties over at these wonderful blogs...


  1. Thank you so much for sharing this delicious crostini recipe with Foodie Friends Friday Party this week. I've pinned and shared. We look forward to seeing you again next week.

    A FFF co-host,
    Joanne/WineLady Cooks

  2. I love edamame too, love it as a snack, in a salad, just all sorts of ways. Now your given me another way to use it. I also love your new header, simply pretty!

  3. Yum! That looks so good. I've never had it before. Your food photography is excellent!

  4. These look beautiful as well as delicious!!!!

  5. I could eat enough of these to make them an entire meal.

  6. Yum! We featured these amazing bites this week, please feel free to stop by and grab a featured button!


Thank you so much for leaving a comment. They truly do brighten my day.


All content provided on 21 Rosemary Lane blog is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

The owner of www.21rosemarylane.com will not be liable for any errors or omissions in this information nor for the availability of this information. The owner will not be liable for any losses, injuries, or damages from the display or use of this information.
These terms and conditions are subject to change at anytime with or without notice.

In addition products mentioned in some of my blog posts are done with the hope that i will render a good review on my blog. Products I review are ones that I have used personally and believe my readers will enjoy.
Copyright © 2014 21 Rosemary Lane. All rights reserved . Powered by Blogger.