SUPER SHRIMP AND GARLIC BRUSCHETTA
I created this today from ingredients that I had on hand to serve as my Sunday afternoon appetizer. It was so tasty (IMHO) that I decided to post the recipe., If you like a crisp bruschetta toast both sides of the bread. This appetizer went over well served with a Martini but I think you will enjoy it even without the Mart Mart!
Provided by Bergy
Categories < 60 Mins
Time 35m
Yield 8 Bruschettas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
- On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
- Add hot sauce & season with salt & pepper.
- Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
- Heat oven to 375 degrees F.
- 10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
- Cover with the thin slices of cheddar.
- Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
- Serve warm or hot.
Nutrition Facts : Calories 692.7, Fat 27.5, SaturatedFat 15.5, Cholesterol 128.2, Sodium 1307.8, Carbohydrate 75.5, Fiber 3.3, Sugar 4.5, Protein 36.1
SHRIMP BRUSCHETTA
Bring your bruschetta game to the next level with our flavorful Shrimp Bruschetta. Served with your choice of crackers, our Shrimp Bruschetta recipe is made with a quick mix of shrimp, tomatoes, garlic, parsley and feta.
Provided by My Food and Family
Categories Home
Time 23m
Yield Makes 2 cups topping or 16 servings, 2 Tbsp. topping and 6 crackers each.
Number Of Ingredients 8
Steps:
- Cook garlic in dressing in large skillet on medium-high heat 30 sec. Stir in shrimp and onions; cook 6 to 8 min. or until shrimp turn pink.
- Add tomatoes and parsley; stir. Cook 2 to 4 min. or until heated through, stirring occasionally. Top with cheese.
- Serve with crackers.
Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
- For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
- In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
SPICY SHRIMP BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Toss 1/2 pound peeled shrimp with 1 tablespoon each chopped chives and parsley, 1 teaspoon each red pepper flakes and lemon zest, 1/2 teaspoon paprika, a drizzle of olive oil and a pinch of cayenne. Grill 2 to 3 minutes per side. Spread marinara sauce on the toast rounds. Top with the shrimp; drizzle with olive oil and sprinkle with chopped chives.
SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 12 servings
Number Of Ingredients 10
Steps:
- For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
- For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.
GARLIC SHRIMP BROCHETTES
This garlicky green sauce is a good match for shrimp, which are threaded onto skewers and grilled - preferably outdoors, over hot coals, though this recipe also works fine on a stovetop in a cast-iron pan, or under the broiler. The resulting brochettes, which are small (about 2 ounces each), are perfect party food. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)
Provided by David Tanis
Categories dinner, lunch, skewers and kebabs, main course
Time 1h45m
Yield 8 skewers
Number Of Ingredients 10
Steps:
- Season shrimp lightly on both sides with salt and pepper.
- To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
- In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
- Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
- Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 28 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 0 grams, TransFat 0 grams
More about "shrimp and garlic bruchetta recipes"
SHRIMP BRUSCHETTA AL LIMONCELLO RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Servings 8
- Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden; arrange on a platter. Set aside.
- Sauté garlic and shallots in remaining 6 tablespoons hot olive oil in a large skillet over medium-high heat 1 minute or until light golden brown. Add shrimp, and sauté 2 to 3 minutes or until shrimp turn bright pink. Turn shrimp, and cook 1 additional minute. Remove shrimp with a slotted spoon.
- Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes. Return shrimp to mixture, stirring until shrimp are coated. Remove from heat; add salt and pepper to taste.
SHRIMP BRUSCHETTA | MCCORMICK
From mccormick.com
SHRIMP AND CHERRY TOMATO BRUSCHETTA - CULINARY GINGER
From culinaryginger.com
SHRIMP BRUSCHETTA & CROSTINI RECIPE • CIAO FLORENTINA
From ciaoflorentina.com
GREEK SHRIMP BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
GARLIC SHRIMP BRUSCHETTA - THE FOODIE PHYSICIAN
From thefoodiephysician.com
SHRIMP BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
4/5 (4)Total Time 13 minsServings 16Calories 201 per serving
- Mix shrimp, tomatoes, ketchup, brown sugar, garlic and parsley. Add oil and vinegar. Season with salt and pepper. Keep covered and chilled.
- Prepare grill and set rack 6 inches from heat. Lightly brush one side of each piece of bread with oil. Grill bread, oiled side up, for 1 minute. Turn and grill other side until lightly browned, 1 to 2 minutes.
- Spoon a heaping tablespoon of shrimp mixture on top of oiled side of each bread slice. Garnish with whole shrimp, if desired.
OUR MOST POPULAR RECIPE LAST WEEK IS A GARLIC BUTTER LOVER'S DREAM
From allrecipes.com
PESTO AND GARLIC SHRIMP BRUSCHETTA RECIPE - DELALLO
From delallo.com
'COOK COLOR'S RECIPE FOR SPANISH-STYLE GARLIC SHRIMP - OPRAH DAILY
From oprahdaily.com
SHRIMP BRUSCHETTA - LIFE'S AMBROSIA
From lifesambrosia.com
BRUSCHETTA BAKED SHRIMP - GIMME SOME OVEN
From gimmesomeoven.com
SHRIMP BRUSCHETTA PASTA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
GARLIC SHRIMP BRUSCHETTA WITH SLOW ROASTED CHERRY TOMATOES
From adventuresincooking.com
BEST BRUSCHETTA SHRIMP PASTA RECIPE - HOW TO MAKE BRUSCHETTA
From delish.com
GARLIC LEMON SHRIMP BRUSCHETTA | NEIGHBORFOOD
From neighborfoodblog.com
PESTO AND GARLIC SHRIMP BRUSCHETTA RECIPE | FOODIECRUSH.COM
From foodiecrush.com
SHRIMP A LA PLANCHA RECIPE - NYT COOKING
From cooking.nytimes.com
KUNG PAO SHRIMP STIR FRY RECIPE - TASTING TABLE
From tastingtable.com
GARLIC SHRIMP BRUSCHETTA - WOMAN'S DAY
From womansday.com
You'll also love