Lab 5: Shrimp Appetizer

SHRIMP BRUSCHETTA 

Description:

For my shrimp appetizer, to stick to my Italian theme, I made a shrimp bruschetta. This bruschetta is quick, easy, and delicious. In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts.

Uniqueness:

This appetizer is unique because it combines a sweet shrimp taste with the thick Italian taste of garlic and parsley.

Improvement:

I was really pleased with this recipe and how it turned out to be. The only thing I didn’t do was garnish an extra piece of shrimp on top of the bruschetta, so to add a more appealing look, I would garnish it with the extra piece of shrimp.

Recipe:

Ingredients

·         1 pound cooked small shrimp, peeled, deveined and chopped (reserve 16 whole for garnish, optional)

·         2 small tomatoes, cored and chopped (1 cup) 

·         2 tablespoons ketchup 

·         1 tablespoon packed dark brown sugar

·         1 clove garlic, chopped

·         1 tablespoon chopped fresh parsley

·         2 tablespoons olive oil, plus more for brushing

·         1 1/2 tablespoons rice vinegar

·         Salt and pepper

·         16 slices of French bread

·          

Preparation

1.        Mix shrimp, tomatoes, ketchup, brown sugar, garlic and parsley. Add oil and vinegar. Season with salt and pepper. Keep covered and chilled.

2.        Prepare grill and set rack 6 inches from heat. Lightly brush one side of each piece of bread with oil. Grill bread, oiled side up, for 1 minute. Turn and grill other side until lightly browned, 1 to 2 minutes.

3.        Spoon a heaping tablespoon of shrimp mixture on top of oiled side of each bread slice. Garnish with whole shrimp, if desired.