Caribbean Bruschetta With Shrimp And Scallops Recipes
ROUND 2 RECIPE - SHRIMP BRUSCHETTA
Steps:
- Heat the oven to 350 degrees F.
- Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
- In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.
SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE
Provided by Geoffrey Zakarian
Categories appetizer
Time 40m
Yield 12 servings
Number Of Ingredients 10
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.
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- In a small bowl combine the diced tomato, a drizzle of olive oil, sea salt and the minced garlic. Adjust seasonings to your taste and set aside.
- Preheat your cast iron grill skillet until hot. Add the bread to the hot plate and briefly grill it until nice charred marks form on both sides. Transfer to a cutting/serving board.
- Remove the garlic clove out of its paper and rub each slice of bread to your desired pungency. Brush one side of each slice of bread with some of the olive oil and sprinkle with a pinch of sea salt. Set aside.
- Meanwhile in a small bowl drizzle the shrimp with a lug of oil and season well with the sea salt, garlic powder and sweet paprika. Grill it on the hot cast iron pan for about a minute on each side, until the shrimp turns pink and curls up, and nice grill marks have formed. Remove from heat.
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- Brush both sides of bread slices with olive oil and sprinkle lightly with salt. Grill or broil until toasted. Set aside.
- Add the olive oil to a large sauté pan over medium heat. Add the shrimp to the pan in a single layer, don’t crowd the pan, cook for 5 minutes on the first side.
- Turn the shrimp and immediately add the tomatoes, garlic, lemon zest, basil, chives, salt and pepper. Toss well to mix to just warm the tomatoes, about 2 minutes, don’t allow them to get mushy. Turn off the heat.
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