Lemony Prawn Bruschettas Recipes

SHRIMP BRUSCHETTA RECIPE

Shrimp Bruschetta Recipe image

Not your average bruschetta recipe! For a special twist, I added shrimp, avocado, and good quality basil pesto.

Provided by The Mediterranean Dish

Categories Sides

Time 15m

Number Of Ingredients 12

Ingredients

5-6 firm Roma tomatoes, diced
1/2 lb shrimp, peeled and cooked
2 green onions, chopped
1 ripe avocado, peeled and diced
1 garlic clove, minced
8 oz baby mozzarella cheese balls, halved
salt and pepper
1/2 lemon, juice of
olive oil
3 tbsp good quality basil pesto
3 tbsp grated Parmesan, more if you like
1 French baguette, sliced and toasted

Steps:

Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
Slice the shrimp horizontally through the middle (see the picture).
In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!

Nutrition Facts : Calories 227 calories, Sugar 5.6 g, Sodium 268.6 mg, Fat 9.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 21.4 g, Fiber 4 g, Protein 16.6 g, Cholesterol 41.7 mg

PRAWN BRUSCHETTA WITH LEMONY FENNEL SALAD

Prawn bruschetta with lemony fennel salad image

Make a luxurious and light treat for two, or double up for a delicious dinner party starter

Provided by Good Food team

Categories Dinner, Lunch, Starter

Time 20m

Number Of Ingredients 8

Ingredients

1 fennel bulb, thinly sliced through the root, green fronds reserved
1 heaped tbsp roughly chopped dill
zest and juice ½ lemon , plus wedges, to serve
1 tbsp olive oil
4 small slices rustic wholemeal bread , or two large cut in half
1 garlic clove , halved
140g cooked prawns
handful rocket

Steps:

Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.
Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred. Rub one side of each slice with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.

Nutrition Facts : Calories 220 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.88 milligram of sodium

LEMONY PRAWN BRUSCHETTAS

Lemony prawn bruschettas image

A light, zingy supper dish for two - or serve as a smart starter

Provided by Good Food team

Categories Dinner, Lunch, Snack, Starter, Supper

Time 20m

Number Of Ingredients 8

Ingredients

4 slices from a baguette , sliced on an angle
1 tsp olive oil
2 garlic cloves , thinly sliced
1 large red chilli , deseeded and sliced
200g raw king prawns , butterflied (see tip, below)
juice 1 lemon
small bunch coriander , leaves chopped
2 large handfuls rocket

Steps:

Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic and chilli until sizzling. Turn the heat up, add the prawns, then cook until pink. Remove from the heat, then add the lemon juice and coriander. Season, then serve piled on toast with rocket leaves.

Nutrition Facts : Calories 294 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Protein 26 grams protein, Sodium 1.48 milligram of sodium

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