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.