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Shrimp Bruschetta

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“Delicious appetizers that I can't stop eating.”
READY IN:
40mins
YIELD:
12 appetizers
UNITS:
US

Ingredients Nutrition

  • 16 large shrimp, peeled and deveined
  • 12 slices Italian bread or 12 slices French bread, toasted (3/4-inch thick)
  • 2 large tomatoes, seeded and finely chopped
  • 14 cup finely chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • salt & fresh ground pepper
  • 5 cloves garlic, peeled and cut in half
  • 14 cup olive oil

Directions

  1. In a saucepan, bring 2 quarts of water to a boil over high heat.
  2. Fill a big bowl halfway with ice water; set aside.
  3. Add the shrimp to the boiling water; cook about 4 minutes or until firm and pink.
  4. With a slotted spoon, transfer the shrimp to the ice water and let them cool completely.
  5. Drain shrimp and dry off with paper towels.
  6. Add the tomatoes, basil, and vinegar to the container of a food processor; pulse until tomatoes are finely chopped but not pureed.
  7. Add salt and pepper to taste; pulse 1-2 more times; set aside.
  8. Rub one side of each bread slice with the cut side of the garlic cloves.
  9. With a pastry brush, brush the bread with olive oil.
  10. Top each bread slice with 1 tablespoon tomato mixture.
  11. Slice each shrimp lengthwise; place shrimp on top of tomato mixture.
  12. Serve immediately.

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