Best Shrimp And Asparagus Bruschetta Recipes

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.

SHRIMP BRUSCHETTA RECIPE

Steps:

• Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
• Slice the shrimp horizontally through the middle (see the picture).
• In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
• Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA

Steps:

• For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
• For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
• In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.

SUPER SHRIMP AND GARLIC BRUSCHETTA

Steps:

• Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
• On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
• Add hot sauce & season with salt & pepper.
• Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
• Heat oven to 375 degrees F.
• 10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
• Cover with the thin slices of cheddar.
• Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
• Serve warm or hot.

SHRIMP ASPARAGUS ALFREDO PASTA

Steps:

• All items are prepared simultaneously.
• Cook past according to package directions.
• In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
• In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
• Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.