Best Seafood Bruschetta Stew Recipes

SHRIMP BRUSCHETTA

Steps:

• Mix shrimp with Old Bay®, garlic powder, tomato, green onion, 1 teaspoons olive oil and egg white in a medium bowl. Stir until well blended.
• Place bread slices on a baking sheet and brush lightly with the 2 Tbs olive oil. Sprinkle lightly with kosher salt. Broil until lightly toasted.
• Remove from oven and change oven setting to 350°F on bake.
• Spread toasted slices lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices.
• Bake at 350°F 8-10 minutes, or until thoroughly heated and lightly browned.
• Makes 24 single servings.

SHRIMP BRUSCHETTA

Steps:

• Combine the shrimp, cheese, tomatoes, spinach, scallions, garlic and oregano in a medium-sized bowl and stir to mix well - set aside.
• Slice the bread into 48 (1/2 inch) slices and arrange them on a baking sheet.
• Bake at 300 degrees for about 10 minutes, until crisp.
• Spread each slice with about 1 tablespoon of the shrimp mixture.
• Increase the oven temperature to 400 degrees and return to the oven for 5 minutes, just until the cheese is melted.
• Arrange on a serving platter and serve hot.
• If each person has 3, this recipe makes 16 servings.

SHRIMP & WHITE BEAN BRUSCHETTA

Steps:

• Heat 2-4 tbsp olive oil over low heat in a small saucepan.
• Add 1 clove of the thinly sliced garlic to the oil, and warm over the low flame until the oil is infused, about 5-7 minutes.
• Brush the slices of crusty bread with the garlic oil, and place under the broiler until they just begin to turn golden and crunchy, about 4-5 minutes.
• Warm the remaining olive oil in a sauté pan over medium heat.
• Add garlic, rosemary, and crushed red pepper and cook for a couple minutes, until the smell of rosemary fills the air.
• Next add the beans and balsamic vinegar (if using), stir to coat beans with the warm oil.
• Increase the heat to medium high, and add the shrimp pieces.
• Stir to coat shrimp with olive oil, and cook until they turn pink.
• Top each of the toasted bread slices with equal parts of the bean and shrimp mixture.
• Garnish with shredded fresh basil.
• Serve immediately.

SEAFOOD BRUSCHETTA

Steps:

• Preheat broiler or outdoor grill.
• In a medium skillet over medium-high heat, add olive oil, garlic and seafood. Cook, stirring occasionally, until shrimp are completely pink and the calamari and scallops are opaque, about 3 to 5 minutes. Remove from heat, and let cool to room temperature.
• In a medium bowl combine diced tomatoes, onion, avocado, and basil. Season with salt and pepper, and stir with a wooden spoon to combine all the ingredients. Add cooled seafood and a splash of olive oil, stirring to incorporate.
• Toast the bread under the broiler or on the grill. Top each piece with a large mound of the seafood and tomato salad.

SPICY SHRIMP BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Toss 1/2 pound peeled shrimp with 1 tablespoon each chopped chives and parsley, 1 teaspoon each red pepper flakes and lemon zest, 1/2 teaspoon paprika, a drizzle of olive oil and a pinch of cayenne. Grill 2 to 3 minutes per side. Spread marinara sauce on the toast rounds. Top with the shrimp; drizzle with olive oil and sprinkle with chopped chives.

SEAFOOD BRUSCHETTA STEW

Steps:

• Steam open the mussels in a tablespoon of water, pluck out the meat, strain the liquor through a fine filter and discard the shells. Repeat the process for the clams.
• In a large skillet melt the butter in the olive oil, add the shallot and saute until golden. Add the shellfish liquor, wine, cream, fish stock, saffron and salt and pepper to taste. Mix well, cook together, and reduce a few minutes.
• Add the squid, mussels, clams, shrimp, bell pepper and parsley to the skillet, and cook for a few more minutes over medium-low, until the shrimp and squid are cooked through.
• Meanwhile, toast the bread, rub it with the garlic, and drizzle with oil. Place two slices on each plate or shallow soup bowl and ladle the seafood stew over the toast.
• Buon appetito!