Shrimp Bruschetta
3 days ago
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I’ve done a lot of work in the Caribbean and enjoy all the fresh flavors of its cuisine, so I thought bruschetta would fit right in with that island vibe. To change it up, I elevated it from a starter or appetizer to something more by putting shrimp in it. Not just shrimp, but citrus-seared shrimp, which gives this Shrimp Bruschetta a really beautiful texture and flavor.
Cutting the Veggies
It just wouldn’t be bruschetta without tomatoes. Dice up two of them using a Cutco Trimmer. It is a beautiful tomato knife, thanks to its sharp Double-D® edge, which easily slices through without crushing it.
Use a 7-5/8″ Petite Chef knife to dice the bell pepper, cucumber and red onion to about the same size as the tomato.
You’ll also have to mince some garlic and chiffonade some basil for the bruschetta. You can use that same 7-5/8″ Petite Chef to cut both.
Before you start mixing anything together, zest and juice a lemon.
Making the Bruschetta
Mix together P.S. Flavor!™ Citrus Spice and Creole Kitchen to create a seasoning blend that will be used on the shrimp and in the tomato mixture.
Combine the tomatoes, peppers, cucumber, onion, garlic, capers, basil, balsamic vinegar, olive oil, lemon juice, lemon zest and half of that seasoning blend to make the bruschetta topping. Cover it and refrigerate for an hour to allow the flavors to marry.
Season the shrimp with the other half of the seasoning blend and pan sear them until browned. Remove the shrimp from the pan and cut them into quarters so they’re about the size of a thumbnail.
Cut quarter-inch thick slices of a baguette, cutting on the bias, using 7-3/4″ Petite Slicer.
Brush the baguette slices with olive oil and toast on both sides on a hot grill pan or cast-iron skillet and set aside.
The base of the bruschetta is hummus, and it’s not by mistake. You’ve probably been to an event where they’re passing around crostini with a tomato topping where you take one bite and it falls off. The hummus for this recipe not only adds delicious creaminess, but it’s like a glue that holds the topping in place. Win-win!
Because it’s more of a filling appetizer, this Shrimp Bruschetta is great for serving at a brunch or luncheon. You could build them ahead and serve them, but sometimes the bread can become soggy, so you could also place the toasted bread on the table and place the hummus and tomato mixture in the middle of the table for people to build their own.
The recipe will make more tomato mixture than you need, so half of it can be refrigerated to serve later as a salad or as a topping for grilled chicken. It’s also a good option for anyone you’re serving who doesn’t like shrimp or can’t eat shrimp.
Ingredients
- 1/2 tablespoon P.S. Flavor!™ Citrus Spice or 1 teaspoon lemon pepper
- 1 teaspoon P.S. Flavor!™ Creole Kitchen or Creole seasoning of choice
- 1 1/2 cups small-diced tomatoes (about 2 medium tomatoes)
- 1/2 cup small-diced red or yellow sweet bell peppers (about 1 pepper)
- 1/2 cup small-diced English cucumber (about 1/2 cucumber)
- 1/2 cup small-diced red onion (about 1/2 small onion)
- 1 tablespoon minced garlic (about 4 cloves)
- 1 tablespoon capers, rinsed and chopped
- 2 tablespoons chiffonade fresh basil
- 2 tablespoons balsamic vinegar
- 2 1/2 tablespoons extra-virgin olive oil, divided
- Zest and juice of 1 lemon
- 1 pound U31/40 (medium to large) shrimp (preferably American wild caught), peeled and deveined
- 1/2 lemon, juiced, for the shrimp
- 1 baguette, sliced 1/4-inch on a bias
- Olive oil, for brushing baguette
- 1/2 cup of your favorite hummus
- Drizzle of balsamic glaze, for topping
- Crumbled feta cheese, for garnish
- Fresh basil leaves, for garnish
Directions
- Combine spices to make a seasoning blend.
- Mix together tomatoes, peppers, cucumber, onion, garlic, capers, basil, balsamic vinegar, 2 tablespoons olive oil, lemon juice, lemon zest and 1/2 the seasoning blend. Cover and refrigerate for an hour, if possible, to marry flavors.
- Season shrimp with remaining seasoning blend.
- In a large nonstick skillet over medium heat, add remaining 1/2 tablespoon olive oil. Add the seasoned shrimp and pan sear on one side until beginning to brown, turn and finish on other side. Add juice from half lemon. Remove from pan and quarter each shrimp into a thumbnail size and place in a mixing bowl.
- Heat a grill pan or cast-iron skillet over high heat. Lightly brush baguette slices with olive oil and place on pan. Grill, turning once, until well toasted on both sides, about 2-3 minutes per side. Place on serving plate and set aside until ready to serve.
- Spoon tomato salad into shrimp until about a half and half proportion, reserving remaining tomato salad for another use (topping chicken, etc.)
- Smear each toast with about a tablespoon of hummus. Spoon tomato shrimp salad atop hummus and drizzle with balsamic glaze. Sprinkle all with crumbled feta and garnish each with basil leaves.
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