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I want to thank the Culinary Ginger for this.
Fresh flavors with a hint of lemon and garlic, this Shrimp Bruschetta with Cherry Tomatoes takes minutes to make. Serve warm or room temperature. I love to serve this seafood topping on grilled bread. Usually enjoyed as an appetizer, I could eat this as a meal with the bread, mix with pasta or go surf and turf with grilled chicken.
For me, this is the best bruschetta recipe (also called crostini) because I never say no to any shrimp dish. This is a cooked version of a classic tomato and basil bruschetta topping.
Which bread is best for bruschetta?
I pick whichever large, unsliced bread looks good that day. For this I used a Pugliese bread ( Pulgliese is a region in the heel of Italy’s boot). It’s a large loaf, very much like ciabatta with characteristic holes.
A small Italian lesson for you (and it is small)
Did you know that in Italian, any word with ‘sch’ in it is pronounced as a ‘k’? I know this because I have an Italian last name with sch in it (my husband is Sicilian). So that would make this dish pronounced broo-skeh-tuh.
Anyway, back to the recipe. The shrimp can be made ahead, but not too far ahead. I wouldn’t make it any sooner than the day before you want to serve it.
YIELD: 10
SHRIMP AND CHERRY TOMATO BRUSCHETTA
Fresh shrimp is cooked with garlic and cherry tomatoes, basil and chives served on grilled bread.
INGREDIENTS
- 10 slices Italian bread, sliced
- Olive oil
- 20 large shrimp, peeled and deveined with tails removed
- Salt & pepper
- 2 tablespoons olive oil
- 1 ¼ pounds (680 grams) cherry tomatoes
- 2 garlic cloves, peeled and finely chopped or grated
- Zest of 1 lemon
- 2 tablespoons fresh basil, chopped
- 1 tablespoon chives, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Brush both sides of bread slices with olive oil and sprinkle lightly with salt. Grill or broil until toasted. Set aside.
- Lightly season the shrimp with salt and pepper.
- Add the olive oil to a large sauté pan over medium heat. Add the shrimp to the pan in a single layer, don’t crowd the pan, cook for 5 minutes on the first side.
- Turn the shrimp and immediately add the tomatoes, garlic, lemon zest, basil, chives, salt and pepper. Toss well to mix to just warm the tomatoes, about 2 minutes, don’t allow them to get mushy. Turn off the heat.
- Spoon a layer of the tomatoes onto each slice of bread and top with 2 shrimp.
NUTRITION INFORMATION
Yield
10
Serving Size
1 pieceAmount Per ServingCalories110Total Fat5gSaturated Fat1gTrans Fat0gUnsaturated Fat4gCholesterol23mgSodium351mgCarbohydrates12gFiber1gProtein5g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
