Garlic Shrimp Bruschetta was created many many years ago when The Husband said one Lenten week that all he wanted was some shrimp atop of nicely toasted Italian bread. It’s been in my repertoire ever since. And, since The Son came along, he loves it, too. Although this last go around he opted to eat the shrimp sans toasty yummy Italian bread due to his new wires on his braces.
This can easily make the case for a light dinner with a soup or a salad on the side. Or, it is great as a starter.
Enjoy!
Garlic Shrimp Bruschetta
Course: Appetizers, MainCuisine: ItalianDifficulty: Easy4
servings30
minutes40
minutesThis makes 4 main servings or 8 appetizer servings.
Ingredients
2 pounds large shrimp, deveined, peeled, tails removed and cleaned
8 fat cloves of garlic, sliced
½ tsp. crushed red pepper flakes
2 Tbsp. olive oil
½ cup dry white wine
Zest of 1 lemon
Juice of 1 lemon
½ cup fresh flat leaf parsley, chopped
1/2 tsp. salt
Fresh black pepper to taste
Directions
- To make the toasts: Rub each side of the bread with a garlic clove. Place bread on a baking sheet. Pre-heat broiler to high. When broiler is heated, place baking sheet with bread under the broiler. Once browned, flip bread and brown the other side. Set aside until ready to serve.
- In a large pan, heat olive oil over medium heat. Add garlic cloves and red pepper flakes. Cook for about 3 to 4 minutes. Garlic should be golden and fragrant.
- Add shrimp. Season with salt and pepper. Toss shrimp in garlic-oil mixture. Cook for about 5 minutes. Shrimp should turn a pink color.
- Add wine. Bring to simmer. Let reduce for a couple minutes. Add lemon zest, lemon juice and parsley. Stir. Adjust seasoning if necessary. Serve shrimp warm over toasts (see below). Ladle the broth/sauce over the shrimp-topped toasts.
(The sauce is to die-for. You should eat the bruschetta with a fork and a knife.)
