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Shrimp Bruschetta

February 22, 2012

Shrimp Bruschetta

~ Katy ~

I’m always on the lookout for a simple and savory appetizer.  When I find one that is this flavorful and delectable, I simply must share it!  While choosing recipes for an important celebration, I ran across this recipe in a Panini Cookbook Mary gave to me along with a panini maker, and I thought I’d better give it a try.  I added more garlic and red pepper flakes than it called for, and the results were simply spectacular!  The setting was an early autumn dinner with the weather being warm enough to have the appetizers and cocktails out on the deck.  The celebration was for our friend Gary, who had recently finished his PhD in Alternative Medicine.  This, among other delectable eats, was exactly what we needed to kick the evening off.  I quadrupled this recipe and was very glad I did.  It was a huge hit, and I’ll be making it a lot in the future.  I drizzled a lot of the sauce onto each of the crostini.  Wish I had some of this right now.

Shrimp Bruschetta

1/2 pound medium shrimp in the shell
2 Tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 teaspoon red pepper flakes
1 Tablespoon chopped Italian parsley
Salt and freshly ground black pepper
4 slices country bread, cut about 3/4 inch thick
2 garlic cloves, peeled and cut in half
4 lemon wedges

Shell and devein the shrimp.  Neatly cut each shrimp in 3-4 pieces.  Drain well.

Place olive oil, garlic and hot red pepper flakes in a small saute
pan.  Cook over medium-low heat for 2-3 minutes.  Add the shrimp and
parsley, raise the heat to high, and saute for 1-2 minutes, or until
shrimp is just cooked through.  Remember the shrimp will continue to
cook from the heat retained in the pan.  Season with salt and pepper.

Meanwhile, toast the bread on both sides on the grill, under the
broiler or in the toaster.  Or, you can use pre-done crostini.  Rub
one side of each slice of bread with the cut sides of the garlic
cloves.

Arrange the bread slices (or crostini) on a platter and spoon the
shrimp and any juices over the bread slices.  Serve immediately,
garnished with lemon wedges.

One Comment leave one →
  1. February 22, 2012 5:34 pm

    Why have I never thought of this??!! Looks amazing! I’ll just have it for dinner. 😀

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