Best Super Shrimp And Garlic Bruschetta Recipes

GARLIC SHRIMP BRUSCHETTA

Garlic Shrimp Bruschetta image

My Garlic Shrimp Bruschetta is the perfect appetizer for the holidays- it's simple, rustic, and always a crowd-pleaser!

Provided by Dr. Sonali Ruder

Time 30m

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 ½ cups grape or cherry tomatoes (halved)
Kosher salt and black pepper
1 package (10.5 oz) Gorton's Garlic Butter Shrimp Scampi
4 tablespoons Neufchatel or cream cheese
12 slices baguette (toasted)
4 tablespoons pesto (store bought or homemade)
2 tablespoons pine nuts (toasted)
Optional garnish: chopped (fresh basil)

Steps:

Heat a large skillet over medium heat and add the oil. Add the tomatoes and season them with a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes soften and start to burst, 6-8 minutes. Transfer the tomatoes to a plate and wipe the skillet clean.
Cook the Gorton's Garlic Butter Shrimp Scampi in the skillet according to package directions. Remove from heat.
To assemble the bruschetta, spread about a teaspoon of Neufchatel cheese on each slice of toasted bread and spoon a teaspoon pesto on top. Top with a few tomatoes and 1 or 2 shrimp. Garnish with toasted pine nuts and fresh basil. Serve immediately.

Nutrition Facts : ServingSize 1 piece, Calories 168 kcal, Carbohydrate 19 g, Protein 5 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 16 mg, Sodium 399 mg, Fiber 1 g, Sugar 1 g

SUPER SHRIMP AND GARLIC BRUSCHETTA

Super Shrimp and Garlic Bruschetta image

I created this today from ingredients that I had on hand to serve as my Sunday afternoon appetizer. It was so tasty (IMHO) that I decided to post the recipe., If you like a crisp bruschetta toast both sides of the bread. This appetizer went over well served with a Martini but I think you will enjoy it even without the Mart Mart!

Provided by Bergy

Categories < 60 Mins

Time 35m

Yield 8 Bruschettas, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil (or spray a small skillet with olive oil)
6 ounces raw shrimp or 6 ounces prawns, chopped
3 garlic cloves, finely chopped'
2 medium mushrooms, minced
2 tablespoons onions, finely chopped
salt and pepper
4 tablespoons cream cheese, plain or flavored (I used garden vegetable lite)
6 drops hot sauce (more or less to suit your taste)
salt and pepper
8 slices cheddar cheese, pieces (enough to cover each bruschetta, I used aged) or 8 slices of your favorite cheese (Neerdammer is excellent)
8 slices baguette, 1/2 to 3/4 inch thick
olive oil, enough to lightly paint one side of the bread slices

Steps:

Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
Add hot sauce & season with salt & pepper.
Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
Heat oven to 375 degrees F.
10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
Cover with the thin slices of cheddar.
Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
Serve warm or hot.

Nutrition Facts : Calories 692.7, Fat 27.5, SaturatedFat 15.5, Cholesterol 128.2, Sodium 1307.8, Carbohydrate 75.5, Fiber 3.3, Sugar 4.5, Protein 36.1

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA

Bruschetta with Shrimp, Tarragon and Arugula image

Provided by Giada De Laurentiis

Categories appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature

Steps:

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.