Shrimp Bruschetta Food

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.

SHRIMP BRUSCHETTA

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.

SHRIMP BRUSCHETTA

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.

SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE

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.

SHRIMP BRUSCHETTA RECIPE

Steps:

• Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
• Slice the shrimp horizontally through the middle (see the picture).
• 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!

LEMON-GARLIC MARINATED SHRIMP

Steps:

• Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.

BALSAMIC SHRIMP BRUSCHETTA

Steps:

• Heat oven to 425°F.
• Heat oil in large skillet on medium heat. Add shallots and garlic; cook 2 to 3 min. or until tender, stirring frequently. Add next 6 ingredients; mix well. Simmer 10 min. or until liquid is reduced by half, stirring frequently.
• Place toast rounds in single layer on baking sheet; top with shrimp, then tomato mixture.
• Bake 7 min. Transfer to platter; sprinkle with cheese.

SHRIMP AND GARLIC BRUCHETTA

Steps:

• Preheat oven to 425°. In a 13x9-in. baking dish, combine tomatoes, 4 tablespoons oil, minced garlic, salt and pepper. Bake, uncovered, 15 minutes. Stir in shrimp, cheese, lemon juice, basil and parsley. Bake, uncovered, 10-12 minutes longer or until shrimp turn pink., Meanwhile, brush baguette slices with remaining oil. Place bread on ungreased baking sheets. Bake 1-2 minutes on each side or until lightly browned. Rub toast with cut surface of garlic; discard garlic. Using a slotted spoon, top with shrimp mixture. If desired, serve with lemon wedges and top with additional fresh basil.

CREAMY SHRIMP BRUSCHETTA

Steps:

• In a food processor combine cream all of the ingredients for the cream sauce.
• Pulse until the mixture is thoroughly combined; set aside.
• Pat shrimp dry on both sides and season each side with Italian Seasoning Blend and House Seasoning Blend.
• Heat large skillet over medium high heat; add olive oil.
• When skillet is hot, add shrimp and sear on one side for 5 minutes.
• Turn shrimp and sear on other side for 5 more minutes or until cooked through.
• Remove shrimp from skillet and squeeze lemon juice on top; set aside.
• Lay baguette slices on a rimmed baking sheet.
• Broil for 2-3 minutes or until golden brown and toasted.
• Remove from broiler and place a generous amount of cream sauce on each baguette slice; top with shrimp.
• Garnish with minced chives and lemon zest.
• Serve hot or cold.