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Shrimp Bruschetta Recipe

Wednesday, December 2, 2009

                               Shrimp Bruschetta Recipe

Shrimp Bruschetta Recipe Ingredients

16 large shrimp (a little over a pound, at 12 to 15 shrimp per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled Twelve

3⁄4-inch-thick slices Italian or French bread

 2 large tomatoes, seeded and finely chopped

1⁄4 cup finely chopped basil 1 tablespoon balsamic vinegar Salt and freshly ground black
pepper to taste

5 garlic cloves, peeled 1⁄4 cup olive oil

Shrimp Bruschetta Cooking Process

1.If using raw shrimp, bring 2 quarts salted water to a boil in a large pot over high heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 4 minutes. Using a slotted spoon or a strainer, transfer the shrimp to the ice water and allow them to cool completely. Drain the shrimp and blot dry with paper towels. If you’re using precooked cocktail shrimp, omit this step and skip to step 2.

2.Preheat the broiler.

3.Place the bread on a cookie sheet and set it under the broiler just until the toasts turn light brown, about 1 minute. Turn the slices over to brown the other side, about 1 minute. Set aside to cool.

4.Combine the tomatoes, basil, and vinegar in a food processor; pulse just until the tomatoes are finely chopped but not puréed. Add the salt and pepper and pulse once or twice more. Set aside.

5.Rub one side of each slice of bread with the garlic (each slice should take one-quarter to one-third of a clove). Using a pastry brush, generously brush the bread with the olive oil. Top each slice with 1 tablespoon of the tomato mixture.

6.Slice each shrimp lengthwise in half and place the halves cut side down on each slice of tomato-covered bread. Serve immediately.Shrimp Bruschetta Recipe


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