Friday, July 22, 2011

Shrimp Bruschetta

I wanted to make something a bit different
the other day, so I purchased the ingredients
for bruschetta and pulled a container
of gulf coast shrimp out of the freezer.

You might remember that we have been
getting these lovely shrimp from Fabian Seafood.


You will also remember that I can't follow a recipe
to save my life, but this was my starting point.

The ingredients I used were:
18 large shrimp, peeled and deveined and chopped
1/2 cup grape tomatoes, quartered
2 tablespoons catsup
1 tablespoon packed brown sugar
1 clove garlic, grated
1 tablespoon fresh Italian parsley, chopped
1 tablespoon chives, chopped, plus more for garnish
2 tablespoons olive oil, plus more for brushing
1-1/2 tablespoons rice vinegar
salt and pepper
12 slices of French bread, cut 5/8" thick

The shrimp were seasoned with salt and pepper
and sauteed in some olive oil until just cooked.
Do not overcook!

Mix the shrimp, tomatoes, catsup, brown sugar,
garlic, parsley, chives, vinegar and oil in a bowl.

Season with salt and pepper and place in the fridge 
while the bread is toasting or grilling.

Prepare the grill or toaster oven 
and set rack 6 inches from heat.

Lightly brush one side of each slice  of bread
with oil.  Grill or toast the bread, oiled side up, 
for 1 minute.  Turn and grill or toast the other side until
lightly browned, 1 to 2 minutes.

Spoon a heaping tablespoon of the shrimp mixture
on top of the oiled side of each bread slice.
Garnish with chives.

Shrimp bruschetta 
with basil and sundried tomato mozzarella slices.

This was a light and refreshing meal.

We all liked these, 
but my husband thought they needed some cheese.

Don't tell Scott Conant.

No comments: