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Shrimp Bruschetta

Makes: 8  servings Prep 15 mins Marinate 30 mins Cook 3 mins Grill 12 mins
Shrimp Bruschetta
  • 1 1/2 pounds  small shrimp, cleaned
  • 1/2 cup  white wine
  • 6 teaspoons  minced garlic
  • 2 containers (1 pint each) mixed red and yellow grape tomatoes
  • 4 tablespoons  olive oil
  • 6 leaves fresh basil, finely chopped
  • 1 small loaf Italian bread
  • Sea salt, for sprinkling, optional
Make It

1. Place shrimp in large resealable plastic bag. Add white wine and 2 teaspoons of the minced garlic. Marinate at room temperature 30 minutes or in refrigerator for a few hours.

2. Cut grape tomatoes in quarters. Heat oil in medium-size skillet over medium-low heat. Add the remaining garlic and cook 1 minute; add tomatoes and cook 1 to 2 minutes or until slightly softened. Stir in basil then remove from heat.

3. Heat gas grill to medium or prepare charcoal grill with medium coals. Remove shrimp from marinade; discard marinade. Place shrimp in a grill basket and grill 6 minutes, stirring. Remove and cut in half crosswise, if desired; stir into tomato mixture.

4. Cut 8 slices bread, about 1/2-inch thick. Brush both sides with a little of the oil from the tomato-garlic skillet. Grill bread 3 minutes per side, until golden-brown. Serve topped with shrimp-tomato mixture; sprinkle with a little sea salt, if desired.

Nutrition Facts
  • Servings Per Recipe 8,
  • cal.(kcal)178,
  • Fat, total(g)8,
  • chol.(mg)86,
  • sat. fat(g)1,
  • carb.(g)10,
  • fiber(g)1,
  • pro.(g)13,
  • sodium(mg)154,
  • Percent Daily Values are based on a 2,000 calorie diet.

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