Seafood Bruschetta

SEAFOOD BRUSCHETTA

Steps:

• Preheat broiler or outdoor grill.
• In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
• In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
• Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

SEAFOOD BRUSCHETTA

Steps:

• In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the mussels and clams, cover, and cook over high heat until the shells are open, about 5 minutes. Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the mussel and clam shells. In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold. Add the calamari, scallops, and shrimp, and cook, stirring frequently, until they are just cooked through, 2 or 3 minutes. Add the remaining wine, and continue cooking until it evaporates, about 3 minutes. Add the tomatoes and the clam and mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat. Grill or toast the bread and top each slice with a portion of the seafood.

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

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.