1 ½ pounds ripe grape, cherry or seeded field tomtatoes
¼ white onion, finely diced
2 garlic cloves, minced
½ cup fresh basil, thinly sliced
4 tablespoons extra virgin olive oil
drizzle of balsamic vinegar
kosher salt
black pepper
For the shrimp:
2 pounds shrimp
drizzle of neutral oil like canola, avocado or peanut
2 garlic cloves, finely diced
juice of half a lemon
handful of chopped parsley
To serve:
1 French baguette
extra virgin olive oil
1 cup crumbled feta cheese
fresh herb sprigs for garnish
Takes ,
serves 6.
Instructions
Prepare the shrimp: Peel shrimp and remove veins. Divide each shrimp down the back lengthwise. Place shrimp halves into a medium bowl.
Prepare bruschetta: Place tomatoes, onion, garlic and basil into a medium bowl. Drizzle with oil and balsamic. Add a sprinkle of kosher salt and black pepper. Toss gently to combine, then set aside.
Prepare bread: Cut baguette in half then divide each half lengthwise. Have extra virgin olive oil, a pastry brush and 2 garlic cloves at the ready when you go to toast the bread.
Turn 2 left burners on SLATE GRIDDLE or conventional grill to moderate high, 450°F.
Toast bread: Brush cut sides of bread with olive oil. Place face down onto griddle or grill and toast for 5 minutes or until golden. Remove from heat and rub the surface of each with a garlic clove. Return bread to work surface. Wipe griddle or grill.
Cook shrimp: Add a drizzle of neutral cooking oil to griddle, smoothing it out evenly with the flipper. Add shrimp, leaving them to sit for 2 minutes to sear. Toss them about and cook until slightly firm and pink coloured throughout. Remove cooked shrimp to medium bowl. Add garlic, lemon juice and parsley. Toss then cover with foil and return to work surface.
To Serve: Cut each quarter of toasted bread into 4 equal pieces. Add a generous helping of the bruschetta followed by a sprinkle of crumbled feta. Add 2 or 3 grilled shrimp halves to each piece of bread, then top with a sprig of fresh herb for garnish.
Serve immediately.
Bruschetta with Shrimp
Ingredients
For the bruschetta:
1 ½ pounds ripe grape, cherry or seeded field tomtatoes
¼ white onion, finely diced
2 garlic cloves, minced
½ cup fresh basil, thinly sliced
4 tablespoons extra virgin olive oil
drizzle of balsamic vinegar
kosher salt
black pepper
For the shrimp:
2 pounds shrimp
drizzle of neutral oil like canola, avocado or peanut
2 garlic cloves, finely diced
juice of half a lemon
handful of chopped parsley
To serve:
1 French baguette
extra virgin olive oil
1 cup crumbled feta cheese
fresh herb sprigs for garnish
Directions
Prepare the shrimp: Peel shrimp and remove veins. Divide each shrimp down the back lengthwise. Place shrimp halves into a medium bowl.
Prepare bruschetta: Place tomatoes, onion, garlic and basil into a medium bowl. Drizzle with oil and balsamic. Add a sprinkle of kosher salt and black pepper. Toss gently to combine, then set aside.
Prepare bread: Cut baguette in half then divide each half lengthwise. Have extra virgin olive oil, a pastry brush and 2 garlic cloves at the ready when you go to toast the bread.
Turn 2 left burners on SLATE GRIDDLE or conventional grill to moderate high, 450°F.
Toast bread: Brush cut sides of bread with olive oil. Place face down onto griddle or grill and toast for 5 minutes or until golden. Remove from heat and rub the surface of each with a garlic clove. Return bread to work surface. Wipe griddle or grill.
Cook shrimp: Add a drizzle of neutral cooking oil to griddle, smoothing it out evenly with the flipper. Add shrimp, leaving them to sit for 2 minutes to sear. Toss them about and cook until slightly firm and pink coloured throughout. Remove cooked shrimp to medium bowl. Add garlic, lemon juice and parsley. Toss then cover with foil and return to work surface.
To Serve: Cut each quarter of toasted bread into 4 equal pieces. Add a generous helping of the bruschetta followed by a sprinkle of crumbled feta. Add 2 or 3 grilled shrimp halves to each piece of bread, then top with a sprig of fresh herb for garnish.
Serve immediately.
Bruschetta with Shrimp
5 / 5. 2
Toasted baguette rubbed with garlic and topped with a bruschetta made with tomato and fresh basil, then a sprinkle of feta cheese and some grilled shrimp…
This BRUSCHETTA WITH SHRIMP is a truly delightful dish.
A few weeks ago we posted that we were going to create a shrimp salad with feta and tomato perfect for warm weather entertaining. Instead, we ended up brainstorming this very tasty open-faced sandwich recipe. This BRUSCHETTA WITH SHRIMP recipe yields a delicious, easy-to-enjoy treat that you can serve for lunch, as a light dinner, or as an appetizer at an afternoon cocktail party. It’s so delicious, that you’ll find yourself making it again and again, just as we did.
Here’s where this shrimp sandwich recipe is going:
It starts with us brushing French baguette with extra virgin olive oil, toasting it, and then rubbing it with garlic.
Next, we toss up a simple but flavourful bruschetta topping made with sweet fresh tomatoes, onion, garlic and fresh basil.
Then we griddle up butterflied shrimp before tossing them with lemon, garlic and parsley.
Lastly, we assemble the sandwich, adding crumbled feta cheese into the mix for yet another boost of memorable flavours.
Pretty exciting, right? Here are a few more details for when you go to make BRUSCHETTA WITH SHRIMP:
SHRIMP
Prepping the shrimp for this recipe is easy. You can use either fresh or frozen shrimp, just remember to defrost frozen shrimp the night before. We also suggest purchasing larger shrimp with shells still on, if possible. We find they have more flavour, although it’s a trade-off: you will need to peel and possibly devein the shrimp before you begin. Worth the effort though.
The size of the shrimp used in this recipe is 16 – 20, meaning there are between 16 and 20 shrimp in the pound. This way of grading the size of shrimp is super helpful with quantity and we figure two pounds of shrimp this size should serve six guests. We also divided each shrimp in half down the middle. Doing so makes the sandwich way easier to eat and less messy.
BRUSCHETTA
Here’s Wiki’s take: Bruschetta is an Italian antipasto consisting of grilled bread often topped with olive oil and salt. Most commonly it is served with toppings of tomato, vegetables, beans, cured meat and/or cheese. We decided to craft a tomato and fresh herb version, made with readily available ingredients. For best results and maximum flavour make sure to use ripe, sweet (and hopefully) locally grown cherry tomatoes, grape or field tomatoes.
Don’t miss our instructions to start the recipe by placing all of the ingredients for the bruschetta topping into a bowl. Add a drizzle of oil and balsamic vinegar, some salt and pepper, then stir and set aside while you prepare the rest of the sandwich. Doing so brings out all the flavours of the diced tomatoes, garlic, sweet onion and fresh basil. This might remind some of you of our SHEET PAN TOMATOES AND PEPPERS. Made with tomatoes, red peppers and red pepper flakes, this simple veggie bake can also work on this sandwich, if you’re so inclined. Yum!
FRENCH BAGUETTE
We decided to use French baguette for this shrimp bruschetta recipe for both the flavour and the way it grills up crisp and golden. Feel free to also try this recipe using focaccia, rye, ciabatta bread and crusty Italian bread, too. To toast, cut each baguette in half and then divide it lengthwise. Place the bread, olive oil, pastry brush and garlic cloves on a baking sheet and head over to your griddle – way easier than toasting bread slices in the oven.
We prepared our BRUSCHETTA WITH SHRIMP on a SLATE GRIDDLE from Weber Grills. The method of griddling up shrimp while toasting baguette worked perfectly on the griddle, but you can also cook them up on a conventional grill too.
Pro tip: liberally brush the baguette with oil at the outset, and rub thoroughly with the garlic clove once it comes off the heat. The taste of the garlic on the toasted bread is subtle but fragrant and pleasing to the tongue.
GRIDDLED SHRIMP
Here’s how easy this is despite very little prep time. Turn the griddle on to moderate-high, and once it comes to temperature, add a tablespoon or two of neutral oil like avocado oil, canola or peanut. Add the shrimp and toss them about on the hot surface to sear and brown the edges. That’s it!
Well, that’s it for the cooking anyway. Don’t forget the added flavour quotient when the shrimp get tossed with minced garlic, lemon juice and chopped fresh parsley. As you toss up that griddled shrimp mixture, sneak one to try. Pretty delicious, right?
TO SERVE
Even serving these amazing sandwiches is simple. After cutting each baguette quarter into four smaller slices, we add the bruschetta topping, a sprinkle of feta cheese and then the shrimp. Adding a little sprig of a fresh herb like basil, parsley, dill or thyme is the perfect finishing touch.
This open-faced sandwich idea is so tasty, we suggest you PIN the recipe to a favourite light meal or sandwich board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
BRUSCHETTA WITH GRILLED SHRIMP is wonderful, anytime.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the bruschetta:
1 ½ pounds ripe grape, cherry or seeded field tomtatoes
¼ white onion, finely diced
2 garlic cloves, minced
½ cup fresh basil, thinly sliced
4 tablespoons extra virgin olive oil
drizzle of balsamic vinegar
kosher salt
black pepper
For the shrimp:
2 pounds shrimp
drizzle of neutral oil like canola, avocado or peanut
2 garlic cloves, finely diced
juice of half a lemon
handful of chopped parsley
To serve:
1 French baguette
extra virgin olive oil
1 cup crumbled feta cheese
fresh herb sprigs for garnish
Directions
Prepare the shrimp: Peel shrimp and remove veins. Divide each shrimp down the back lengthwise. Place shrimp halves into a medium bowl.
Prepare bruschetta: Place tomatoes, onion, garlic and basil into a medium bowl. Drizzle with oil and balsamic. Add a sprinkle of kosher salt and black pepper. Toss gently to combine, then set aside.
Prepare bread: Cut baguette in half then divide each half lengthwise. Have extra virgin olive oil, a pastry brush and 2 garlic cloves at the ready when you go to toast the bread.
Turn 2 left burners on SLATE GRIDDLE or conventional grill to moderate high, 450°F.
Toast bread: Brush cut sides of bread with olive oil. Place face down onto griddle or grill and toast for 5 minutes or until golden. Remove from heat and rub the surface of each with a garlic clove. Return bread to work surface. Wipe griddle or grill.
Cook shrimp: Add a drizzle of neutral cooking oil to griddle, smoothing it out evenly with the flipper. Add shrimp, leaving them to sit for 2 minutes to sear. Toss them about and cook until slightly firm and pink coloured throughout. Remove cooked shrimp to medium bowl. Add garlic, lemon juice and parsley. Toss then cover with foil and return to work surface.
To Serve: Cut each quarter of toasted bread into 4 equal pieces. Add a generous helping of the bruschetta followed by a sprinkle of crumbled feta. Add 2 or 3 grilled shrimp halves to each piece of bread, then top with a sprig of fresh herb for garnish.
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