Shrimp Bruschetta With Cucumber Chile Mignonette Recipes

SHRIMP BRUSCHETTA FOR TWO

Steps:

• Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
• Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.

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.

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA

Steps:

• For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
• For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
• In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

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:

• Mix shrimp with Old Bay®, garlic powder, tomato, green onion, 1 teaspoons olive oil and egg white in a medium bowl. Stir until well blended.
• Place bread slices on a baking sheet and brush lightly with the 2 Tbs olive oil. Sprinkle lightly with kosher salt. Broil until lightly toasted.
• Remove from oven and change oven setting to 350°F on bake.
• Spread toasted slices lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices.
• Bake at 350°F 8-10 minutes, or until thoroughly heated and lightly browned.
• Makes 24 single servings.

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.