BUTTERFLY SHRIMP BRUSCHETTA
Steps:
- Preheat oven to 425°F. Bake shrimp according to package directions and keep warm. Slice baguette into as many slices as you have pieces of shrimp. Use one of the garlic cloves to rub over one side of each slice of bread. Brush the garlic rubbed side with olive oil. Set aside. Finely dice remaining garlic. In a medium mixing bowl, stir together the tomatoes, 3 tablespoons olive oil, garlic and basil. Salt and pepper to taste and set aside. Working in batches, add the baguette slices (oil side down) to a large hot skillet and cook until browned around the edges. Remove from pan. To Serve: Top each baguette slice with a small spoonful of the tomato mixture and a piece of the shrimp. Garnish with a basil leaf. Serve immediately.
SHRIMP BRUSCHETTA
When you make this hors d'oerves recipe, have plenty of copies handy - you'll be asked for it by everyone!
Provided by Jimijoe 43
Categories < 60 Mins
Time 45m
Yield 48 slices, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine the shrimp, cheese, tomatoes, spinach, scallions, garlic and oregano in a medium-sized bowl and stir to mix well - set aside.
- Slice the bread into 48 (1/2 inch) slices and arrange them on a baking sheet.
- Bake at 300 degrees for about 10 minutes, until crisp.
- Spread each slice with about 1 tablespoon of the shrimp mixture.
- Increase the oven temperature to 400 degrees and return to the oven for 5 minutes, just until the cheese is melted.
- Arrange on a serving platter and serve hot.
- If each person has 3, this recipe makes 16 servings.
Nutrition Facts : Calories 106.5, Fat 2.5, SaturatedFat 1.1, Cholesterol 5.5, Sodium 271, Carbohydrate 16.6, Fiber 1.3, Sugar 1.1, Protein 4.5
ROUND 2 RECIPE - SHRIMP BRUSCHETTA
Steps:
- Heat the oven to 350 degrees F.
- Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
- In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.
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
Make and share this Shrimp Bruschetta recipe from Food.com.
Provided by Pam-I-Am
Categories Spreads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix shrimp with Old Bay®, garlic powder, tomato, green onion, 1 teaspoons olive oil and egg white in a medium bowl. Stir until well blended.
- Place bread slices on a baking sheet and brush lightly with the 2 Tbs olive oil. Sprinkle lightly with kosher salt. Broil until lightly toasted.
- Remove from oven and change oven setting to 350°F on bake.
- Spread toasted slices lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices.
- Bake at 350°F 8-10 minutes, or until thoroughly heated and lightly browned.
- Makes 24 single servings.
Nutrition Facts : Calories 95, Fat 2.6, SaturatedFat 0.4, Cholesterol 37.1, Sodium 183.5, Carbohydrate 11.5, Fiber 0.7, Sugar 0.2, Protein 6
SHRIMP BRUSCHETTA FOR TWO
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
- Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.
BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA
Provided by Giada De Laurentiis
Categories appetizer
Time 37m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- 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.
- 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 meat is just 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. Add the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Spoon the cream sauce over the toasts and sprinkle with salt and pepper, to taste, before serving.
GRILLED SHRIMP BRUSCHETTA
Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. I wanted to use the rosemary I am growing in my garden this year and found this recipe at the Crisco website. Kosher salt is good instead of table salt, and freshly ground pepper. A serrated grapefruit spoon is a handy tool to seed the tomatoes.
Provided by foodtvfan
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
- Preheat oven to 350 degrees Fahrenheit.
- Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
- Bake 5 minutes or until lightly golden brown.
- Top toast with tomatoes and shrimp; garnish with rosemary.
Nutrition Facts : Calories 1152.7, Fat 111.6, SaturatedFat 14.8, Cholesterol 42.6, Sodium 288.5, Carbohydrate 31.1, Fiber 4.5, Sugar 6.8, Protein 11.6
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
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- Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
- In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
- Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!
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