Shrimp Bruschetta With Cucumber Chile Mignonette Recipes

NEXT DAY FALL VEGETABLE BRUSCHETTA

Steps:

• Put the raisins in a bowl of hot water to soak and reconstitute for 30 minutes. Drain well.
• In a medium mixing bowl, combine the raisins, roasted vegetables, basil, feta, olive oil and chiles. Season with salt and pepper.
• Lay the toasted baguette slices on a platter and top with the vegetable mixture. Drizzle with more olive oil and serve.

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.

GRAPEFRUIT-JALAPENO MIGNONETTE

Steps:

• Stir together the grapefruit juice and vinegar.
• Slice the jalapenos in half and remove the seeds. For a less spicy version, also remove the ribs and pith.
• Using a cheese grater over a plate, grate the jalapeno halves (with the outside of the pepper facing up) into fine mince, being sure to save the pepper juice as well. Grate the peppers until just the outer skin is left; discard the skin. Add the grated peppers and their juice to the vinegar mixture.
• Chill and serve ice cold with your favorite oysters.