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Garlic Shrimp Bruschetta

Course Appetizer
Cuisine Italian
Keyword bruschetta
Prep Time 30 minutes
Cook Time 2 hours
Servings 16 bruschetta
Calories 136 kcal

Ingredients

Slow Roasted Cherry Tomatoes

  • 1 lb 2 ounces cherry tomatoes
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 teaspoon cracked black pepper

Garlic Basil Shrimp Bruschetta

  • 6 cloves garlic minced
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pound shrimp peeled and deveined
  • 1 baguette cut into 1/2-inch thick slices
  • Juice from 1 lemon
  • 2 cloves of garlic cut in half
  • 1/4 cup small whole basil leaves
  • 3 tablespoons freshly grated parmesan cheese

Instructions

Slow Roasted Cherry Tomatoes

  1. Preheat the oven to 300 degrees Fahrenheit. Cut the tomatoes in half and place on lipped baking sheet, cut side facing up. Lightly brush the cut sides with the olive oil, and then sprinkle them with the salt and pepper.
  2. Place the pan in the oven and roast until the tomatoes have shrunk considerably, are nice and wrinkly around the edges, but still have a touch of juicy shine to the centers, about 1 hour 10 minutes to 1 hour 30 minutes depending on the size, shape, and juiciness of your cherry tomatoes. Remove from the oven and allow to cool to room temperature.

Garlic Basil Shrimp Bruschetta

  1. Mix together the minced garlic, 2 tablespoons of the olive oil, chopped basil, salt, and black pepper in a small bowl. Allow the mixture to infuse for 15 minutes. In a large bowl, toss the shrimp with the garlic mixture and allow to infuse in the refrigerator for another 15 minutes.

  2. While they're infusing, lightly brush the baguette slices with 2 tablespoons of the olive oil. Heat 1 tablespoon of the olive oil in a large frying pan, and toast the slices until golden, working in batches as needed. Set the slices aside.
  3. Heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the shrimp mixture and sauté until the shrimp are pink and cooked through. Remove from heat, add the lemon juice, and stir to coat the shrimp.

Assembly

  1. Rub the toasted baguette slices with the cut half of the raw garlic, then evenly distribute the shrimp, roasted cherry tomatoes, small basil leaves, and parmesan cheese. Serve immediately. Makes about 16 bruschetta.

Nutrition Facts
Garlic Shrimp Bruschetta
Amount Per Serving
Calories 136 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 479mg21%
Potassium 106mg3%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 173IU3%
Vitamin C 8mg10%
Calcium 70mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.