It’s nearing the end of another wonderful summer and depending on your location, you may be enjoying some great evenings on the back deck with some friends and or family. I happen to be on the northeast side of the country so it is around this part of the season I personally enjoy. We are slowly losing sunlight, but it is still seasonably warm evenings that can be very relaxing after a long day or week.
The recipe I offer to you this week is something that I like to prepare and enjoy on evenings just like these. This is a great dish for snacking with friends and family or a fantastic appetizer for just about any main course. If you are familiar with my posts, then you know the dishes must be: simple, healthy, tasty, and reasonable. Here’s what you’ll need to get this dish going:
Bruschetta And Shrimp For Four
- 2 ft. loaf of French bread pieces cut on a 45 degree angle 1” thick
- 1 lb. medium sized tiger shrimp peeled and deveined
- 6 plum tomatoes skinned and diced
- 1 medium sized onion minced
- 4 cloves of garlic minced
- ¼ bushel of fresh parsley chopped
- A container of grated parmesan cheese
- A bottle of 100% extra virgin olive oil
- 1 lemon
- Coarse ground black pepper and kosher or sea salt
How To Make Bruschetta And Shrimp
Heat your oven to a toasty 400 degrees. While your oven is heating up, place a piece of parchment paper on a sheet pan. Place all of your cut pieces of French bread on the pan. Using a basting brush, lightly dab each piece of bread with olive oil. Then sprinkle salt, pepper, and parmesan cheese lightly over all of the bread. Put the bread in the oven for about 10 minutes or until they begin to turn a light golden color. Remove from the oven and let them cool.
For the shrimp, I like to grill them, although you can sauté them or boil them just as well. For the grill, pre-heat your grill to a medium-hot temperature. It works easiest to skewer all of your shrimp, seasoned with salt, pepper, and lemon. Cook your shrimp approximately 5 minutes on each side. If you boil, toss your shrimp into boiling, salted water with pepper corns and lemon for about 7 minutes. If you sauté, in a large pan, over medium-hot heat, toss your shrimp into the pan with salt, pepper, lemon, and a quick splash of white wine for about 7 minutes. Once the shrimp is cooked, set them to the side to cool.
For your bruschetta mix, simply combine the rest of your ingredients together. Mix them well with about a ¼ cup of olive oil, a squeeze of lemon, and then salt and pepper to taste. It’s best to make this mix a good day in advance to allow all of the flavors to sit together. Arrange pieces of bread on each plate and gently spoon the bruschetta mix onto each piece of bread. Gently place a shrimp on top of each one and serve with a lemon wedge. Delicious! Enough said.