Marinated Shrimp Bruschetta on Crostini
1 pound shrimp, shelled and de-veined
2 tbsp olive oil, plus additional for brushing on the toasts
2 tbsp sherry vinegar (or you can substitute white wine vinegar)
1 garlic clove, minced
1 tbsp capers, drained and minced
1 tomato, seeded and chopped (preferably roma)
1/4 cup red bell pepper, seeded and minced
1/4 cup green onion, chopped
Salt and Pepper
Preheat oven to 425.
In a saucepan over high heat, bring water to a boil. Add shrimp, cover and cook just until opaque, about 2 minutes. Drain and cool for 5 minutes. Chop into 3/4 inch pieces.
In a bowl, mix oil, vinegar, garlic, and capers. Add shrimp. Cover with plastic wrap and chill in the refrigerator for 30 minutes (and up to 1 day).
Slice baguette crosswise in 1/2 inch slices. Brush one side of each toast with olive oil. Set on a baking sheet, oiled side up, and bake for 6-8 minutes or until golden.
Add tomato, bell pepper, and onion to the shrimp mixture. Season with salt and pepper.
Spoon the shrimp mixture on each toast.
Makes about 3 dozen toasts.
Note: I've done this recipe before where I forgot to marinate the shrimp with the oil etc and it turned out just as good. So, if you're short on time, skip the marination step.
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