Shrimp on a Bed of Bruschetta Recipe

Name: Shrimp on a Bed of Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 shrimp, jumbo uncooked, deshelled; 6 small wooden skewers; 2 garlic cloves, peeled and crushed; ¼ cup olive oil; ⅛ cup lemon juice, fresh squeezed; 2 tablespoons red wine vinegar; 1 teaspoon dried oregano, greek; ½ teaspoon dried rosemary; ½ teaspoon onion salt; 1 teaspoon white sugar; ¼ teaspoon sea salt (to taste); ½ teaspoon black pepper, freshly ground; 1 cup chicken stock (use own preference); 6 slices Italian bread, coarsley sliced; 1 garlic clove, cut in halve; ½ cup olive oil; 3 large fresh tomatoes, diced; 2 garlic cloves, peeled, chopped; ¼ cup fresh basil, finely chopped; 1 teaspoon dried oregano, greek; ¼ cup sweet onion, finely chopped; ¼ cup kalamata olive, chopped; ⅛ cup feta, crumbled; ⅛ cup parmesan cheese, coarsley shredded; ¼ teaspoon sea salt, coarse; ¼ teaspoon black pepper, freshly ground

Servings: persons

12 shrimp, jumbo uncooked, deshelled
6 small wooden skewers
2 garlic cloves, peeled and crushed
¼ cup olive oil
⅛ cup lemon juice, fresh squeezed
2 tablespoons red wine vinegar
1 teaspoon dried oregano, greek
½ teaspoon dried rosemary
½ teaspoon onion salt
1 teaspoon white sugar
¼ teaspoon sea salt (to taste)
½ teaspoon black pepper, freshly ground
1 cup chicken stock (use own preference)
6 slices Italian bread, coarsley sliced
1 garlic clove, cut in halve
½ cup olive oil
3 large fresh tomatoes, diced
2 garlic cloves, peeled, chopped
¼ cup fresh basil, finely chopped
1 teaspoon dried oregano, greek
¼ cup sweet onion, finely chopped
¼ cup kalamata olive, chopped
⅛ cup feta, crumbled
⅛ cup parmesan cheese, coarsley shredded
¼ teaspoon sea salt, coarse
¼ teaspoon black pepper, freshly ground

1
Deshell jumbo shrimp and place in plastic ziplock bag.
2
To the bag add 2 cloves of crushed garlic, olive oil, lemon juice, red wine vinegar, greek oregano, rosemary, onion salt, white sugar, sea salt and black pepper.
3
Marinate over night or for at least 3 hours.
4
Reserve the marinade.
5
Thread two jumbo shrimp on each of the 6 skewers.
6
Place the skewers in a pan and pour the chicken stock and reserved marinade over the shrimp and bake in a 425 degree oven for 5-10 minutes (personal preference).
7
Chop the tomatoes into cubes, add 2 crushed garlic cloves, basil, oregano, sweet onion, black olives, feta cheese, salt, pepper and 3/4's of the olive oil.
8
Mix well and reserve tomatoe mixture.
9
Slice bread, toast it lightly, rub with the garlic halves and lightly brush top of bread with the remaining olive oil.
10
Add tomatoe mixture to toasted bread, top with parmesan cheese and put under the broiler for 2 minutes, until the cheese starts to melt.
11
Serve with a skewer of shrimps ontop of the cooked brushetta and enjoy.

1052

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 12 shrimp, jumbo uncooked, deshelled, 6 small wooden skewers, 2 garlic cloves, peeled and crushed, ¼ cup olive oil, and more.

Yes, Shrimp on a Bed of Bruschetta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp on a Bed of Bruschetta

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