I grew up on the Texas Gulf Coast, so I've loved seafood my entire life. Whether it's fish, shellfish, or crab...I love it all! With the NFL playoffs kicking off, I've created a refreshing seafood appetizer that's a great alternative to traditional game day food. My Mediterranean Shrimp Bruschetta features a chilled shrimp salad that contains my favorite flavors from a Greek salad with bite-sizes pieces of boiled shrimp. Just before serving, the chilled shrimp mixture is spooned on top of toasted garlic bread. If you're like me and are reducing your carb intake? The shrimp salad can be eaten solo...or it can be served on top of toasted cauliflower sandwich thins. This recipe is quick enough to serve anytime you're in the mood for something a little bit special.
Mediterranean Shrimp Bruschetta
adapted from Southern Living
Ingredients (makes 1 dozen appetizers):
- 1/2 lb. boiled Wild Gulf shrimp (16-20/lb.)
- 1 cup chopped Roma tomato (1-2 large)
- 1/8 cup chopped purple onion
- 2 green onions, thinly sliced
- 1/2 cup cucumber -- peeled, seeded, and cubed
- 1/2 cup crumbled reduced fat feta
- 1 tsp. fresh thyme
- 1 baguette sliced 3/4-inch thick OR 6 toasted cauliflower sandwich thins
- 1 TBS butter
- 1 TBS olive oil
- 1 tsp. dried parsley
- 1 tsp. granulated garlic
For the dressing:
- Juice of 1 lemon (approx. 1/4 cup)
- 1 TBS olive oil
- 1 TBS honey OR 1 packet stevia and monk fruit sweetener
- 1 tsp. chopped parsley
- 1 TBS chopped garlic
- Salt and pepper to taste
Step 1: Chop each boiled shrimp into 2-3 bite-size pieces. Add the shrimp, diced tomato, purple and green onions, cucumber, feta, and thyme to a large mixing bowl.
Step 2: Whisk the lemon juice, olive oil, honey/sweetener, parsley, garlic, and salt & pepper in a small bowl until completely combined. Pour the dressing over the shrimp mixture, and stir to thoroughly combine. Store the shrimp salad in the refrigerator until you're ready to assemble the bruschetta.
Step 3: Preheat oven to 375℉. Add the butter, olive oil, parsley, and garlic to a small bowl. Microwave for 30 seconds to melt butter. Stir well to combine all ingredients. Slice the baguette into twelve diagonal pieces and place on a baking sheet. Spoon the garlic butter on each baguette slice. Bake until toasted and golden brown -- approximately 8 minutes.
Step 4: Place the toasted baguette slices on a rectangular serving platter. Mound approximately 2 TBS of the chilled shrimp salad on top of the warm baguette slices. Serve immediately.
These bruschetta are full of robust, bright flavors! Somehow they're light and refreshing...but very satisfying. The sweet shrimp, tangy feta, double shot of onions, aromatic thyme, and fresh veggies work nicely together. The lemony dressing provides a nice tartness that perfectly brings the topping ingredients together. I'm not a fan of olives...but if you are? Add a few chopped Kalamata olives to the shrimp mixture. I hope you'll give these bruschetta a try very soon. I can personally vouch that the cauliflower thin version is delicious as well!