Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Shrimp Bruschetta
Traditionally when I think bruschetta, I think tomatoes and basil, but I like to save that for later on in the summer when tomatoes and basil are at their best. Mmmm….fresh tomatoes. Oh I can’t wait until summer! Until then however, its fun to experiment with different kinds of bruschetta. And shrimp as it turns out is a great addition.
Now that the weather gods here in Seattle are finally starting to realize that it is May and are granting us blue skies and sunshine, it’s time for a little bit lighter fare when it comes to dinner. This Shrimp Bruschetta fits the bill perfectly. I know it is listed under my appetizer section, but paired with a light salad and a little Pinot Grigio and you have the perfect summer supper.
Shrimp Bruschetta
Ingredients
Ingredients:
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1/2 pound medium prawns peeled, deviened and cut in half
- 1/4 teaspoon crushed red pepper
- pinch of salt
- 8 - 10 baguette slices
- extra virgin olive oil
Instructions
- Turn on oven broiler.
- Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Stir in prawns, crushed red pepper and salt. Cook until pink and cooked through, about 3 minutes. Remove from heat.
- Place baguette slices on a baking sheet and broil 2 minutes or until slightly toasted. Remove from oven and drizzle with extra virgin olive oil. Spoon shrimp onto toasted slices. Serve.
Notes
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.