CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS
Provided by Food Network
Categories appetizer
Time 45m
Yield 12 pieces bruschetta
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Drizzle olive oil over bread and toast lightly in the oven.
- In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
- In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
- Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
- Preheat grill to high.
- Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
- Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.
SPICY SHRIMP BRUSCHETTA RECIPE - (4.7/5)
Provided by á-73168
Number Of Ingredients 12
Steps:
- Preheat Oven 350 degrees. Slice Italian bread loaf (approximately 1/2" thickness) and lightly toast in the toaster. Place toast onto a cookie sheet. Dice onion, green pepper and mix with garlic, cayenne pepper, salt and pepper. Heat olive oil in a pan and cook onion mixture (about 2 minutes). Add cream cheese and sauce to pan and cook until all combined and cream cheese is melted. Add pepperoni and shrimp and cook enough for shrimp to be heated through. Add 1/4 cup of the cheese mix and remove from the heat. Spoon mixture onto the toast and top with remaining cheese. Place on bottom rack of oven and bake for 5 minutes. Remove from oven and turn on broiler to HI. Place pan on top rack and broil until cheese is lightly browned. Serve immediately. ENJOY!
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.
SPICY SHRIMP AND CRAB BRUSCHETTA
Categories Appetizer Crab Shrimp Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
- Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
- Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.
SPICY GARLIC AND LEMON SHRIMP BRUSCHETTA
To butterfly the shrimp, make a shallow cut all the way along the back of the shrimp. You will see a blackish line - pull it out with the tip of your knife. As the shrimp cooks, it will curl into a 'butterfly' shape.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Toast the bread and keep warm.
- Heat the oil in a wok or frying pan and cook the garlic and chili until sizzling.
- Turn the heat up, add the shrimp and cook until pink.
- Remove from the heat, then add the lemon juice and cilantro.
- Season and serve piled on the toast and scattered with arugula.
Nutrition Facts : Calories 522.5, Fat 8.5, SaturatedFat 1.6, Cholesterol 172.4, Sodium 959.7, Carbohydrate 77.3, Fiber 7.3, Sugar 2.1, Protein 36.3
CRAB BRUSCHETTA
"Usually, I use only vegetables on my bruschetta, but I wondered how crab would taste. My family loves crab cakes, and now we love this appetizer, too," Mary Cokenour jots from Monticello, Utah.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 appetizers.
Number Of Ingredients 8
Steps:
- In a large skillet, saute shallots 2 tablespoons oil until tender. Add garlic; cook 1 minute longer. Add the crab, tomatoes, basil and oregano; cook and stir for 5-6 minutes or until heated through. Remove from the heat., Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture.
Nutrition Facts : Calories 93 calories, Fat 6g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
CRAB & SHRIMP CHILI (SPICY)
I put this recipe together while trying to find something to fix on a Friday during Lent. It is a tomato based chili with imitation crab and shrimp. Has some heat to it, but not too spicy for my taste because I don't like food so overly spicy you can't taste any of the other flavors. It is fairly simple to put together too. You can serve it with rice if you like or just alone with some crusty bread on the side and a salad.
Provided by Leahcooks
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large pot and bring to a boil.
- Turn heat to low and let simmer for at least a half hour before serving.
- You can leave it on a low heat setting for several hours if needed.
- Serve alone or mixed with rice.
Nutrition Facts : Calories 310.2, Fat 13, SaturatedFat 5.7, Cholesterol 141.2, Sodium 2152.2, Carbohydrate 27.3, Fiber 3.1, Sugar 9.3, Protein 22.8
SPICY SHRIMP AND CRAB BRUSCHETTA RECIPE
Provided by zeenieme
Number Of Ingredients 10
Steps:
- Bring clam juice to boil in medium sauce pan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp. Mix sliced green onions, mayonnaise, lemon juice, paprika and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. Can be prepared 6 hours ahead. (Cover and chill) Prepare oven to 375 degrees. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.
SPICY SHRIMP AND GRITS
Quick and easy! This one will be loved by the whole family; it is a constant favorite in my house!
Provided by William A.
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish.
- Bring chicken broth and salt to a boil in a large saucepan over high heat. Stir in the grits, return to a simmer, then reduce heat to medium-low, and continue cooking for 20 minutes, stirring frequently.
- Meanwhile, melt the margarine in a skillet over medium heat. Stir in the green onions, green pepper, and garlic; cook until the peppers have softened, about 5 minutes. Stir in the shrimp, and cook until they begin to firm.
- Stir the Monterey Jack cheese, 3/4 cup Cheddar cheese, shrimp and vegetable mixture, canned tomatoes, and black pepper into the grits; pour into prepared baking dish and sprinkle with remaining 1/4 cup Cheddar cheese.
- Bake in preheated oven until the cheese is bubbly and beginning to brown, 30 to 45 minutes.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.2 g, Cholesterol 117.1 mg, Fat 13.5 g, Fiber 1.7 g, Protein 19.7 g, SaturatedFat 7 g, Sodium 749.5 mg, Sugar 1.3 g
SPICY SHRIMP & CRAB COCKTAIL
This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings (about 9 cups)
Number Of Ingredients 13
Steps:
- Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.
Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.
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