Best Shrimp Bruschetta Recipes

SPICY SHRIMP AND CRAB BRUSCHETTA

Steps:

• Bring clam juice to boil in medium saucepan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp.
• Mix sliced green onions, mayonnaise, lemon juice, paprika, and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden, about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA

Steps:

• 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.
• 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 meat is just 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. Add the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Spoon the cream sauce over the toasts and sprinkle with salt and pepper, to taste, before serving.

SHRIMP BRUSCHETTA FOR TWO

Steps:

• Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
• Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.

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 AND MANGO BRUSCHETTA

Steps:

• Stir the shrimp, mango, and green onion together in a bowl; set aside.
• Whisk the lime juice, honey, and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the shrimp mixture. Cover with plastic wrap and refrigerate 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Arrange the bread slices on a baking sheet. Top each bread slice with a slice of Brie cheese.
• Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the shrimp mixture to serve.

SHRIMP BRUSCHETTA

Steps:

• Cook garlic in dressing in large skillet on medium-high heat 30 sec. Stir in shrimp and onions; cook 6 to 8 min. or until shrimp turn pink.
• Add tomatoes and parsley; stir. Cook 2 to 4 min. or until heated through, stirring occasionally. Top with cheese.
• Serve with crackers.

GARLIC SHRIMP AND ROASTED TOMATO BRUSCHETTA

Steps:

• Tomatoes: Cut tomatoes once vertically and place side up in a roasting pan drizzle with olive oil and dust with kosher salt. Roast at 250 degrees for 2 hours. *may place in foilpacket and put on same temp grill. Shrimp: Mix 1/4 cup olive oil, garlic, s & p, red pepper, oregano and basil, marinate for 2 hours. Roast or grill shrimp for 2 minutes per side. Let cool and chop into bite size pieces. Bread: Slice bread into diagonal 1/2 inch pieces, baste both sides with remainder of olive oil. Put on sheet pan or grill for 3-5 minutes per side unitl golden. Assemble: Place 1-2 roasted tomatoes on bruschetta slices, add chopped shrimp, add a drizzle of olive oil and top with fresh herbs.

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.

BALSAMIC SHRIMP BRUSCHETTA

Steps:

• Heat oven to 425°F.
• Heat oil in large skillet on medium heat. Add shallots and garlic; cook 2 to 3 min. or until tender, stirring frequently. Add next 6 ingredients; mix well. Simmer 10 min. or until liquid is reduced by half, stirring frequently.
• Place toast rounds in single layer on baking sheet; top with shrimp, then tomato mixture.
• Bake 7 min. Transfer to platter; sprinkle with cheese.

SHRIMP BRUSCHETTA WITH CUCUMBER-CHILE MIGNONETTE

Steps:

• For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
• For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.

SPICY SHRIMP AND CRAB BRUSCHETTA RECIPE

Steps:

• Bring clam juice to boil in medium sauce pan. Add shrimp; reduce heat to medium, cover and cook just until shrimp are opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to cutting board; cool. Coarsely chop shrimp. Mix sliced green onions, mayonnaise, lemon juice, paprika and cayenne in medium bowl. Mix in shrimp and crabmeat. Season with salt and pepper. Can be prepared 6 hours ahead. (Cover and chill) Prepare oven to 375 degrees. Brush both sides of baguette slices lightly with oil; arrange in single layer on baking sheet. Bake until bread is golden about 10 minutes. Cool. Mound shrimp mixture atop bread. Place on platter and serve.

ROUND 2 RECIPE - SHRIMP BRUSCHETTA

Steps:

• Heat the oven to 350 degrees F.
• Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
• In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.

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 & 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.

SPICY SHRIMP BRUSCHETTA RECIPE - (4.7/5)

Steps:

• Preheat Oven 350 degrees. Slice Italian bread loaf (approximately 1/2" thickness) and lightly toast in the toaster. Place toast onto a cookie sheet. Dice onion, green pepper and mix with garlic, cayenne pepper, salt and pepper. Heat olive oil in a pan and cook onion mixture (about 2 minutes). Add cream cheese and sauce to pan and cook until all combined and cream cheese is melted. Add pepperoni and shrimp and cook enough for shrimp to be heated through. Add 1/4 cup of the cheese mix and remove from the heat. Spoon mixture onto the toast and top with remaining cheese. Place on bottom rack of oven and bake for 5 minutes. Remove from oven and turn on broiler to HI. Place pan on top rack and broil until cheese is lightly browned. Serve immediately. ENJOY!

OLD BAY SHRIMP BRUSCHETTA RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Mix shrimp, tomato, green onion, olive oil, egg white, Old Bay seasoning and garlic powder in medium bowl until blended. Slice bread into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Spread lightly with mayonnaise, then spoon shrimp mixture evenly over bread slices. Bake 8 to 10 minutes or until heated through and lightly browned. Tips Hate tomatoes? Substitute 2 tablespoons chopped red bell pepper. Sweet!

SHRIMP BRUSCHETTA WITH LIMONCELLO

Steps:

• In a 12 to 14 inch sauté pan, heat the olive oil over medium heat until just smoking. Add the garlic and cook until it turns light brown. Add the shrimp and cook without turning for 2-3 minutes until bright red. Turn the shrimp over and cook for an additional 1 minute. Add the lemon juice and limoncello, and cook until reduced by 1/3, about 3 minutes. Season with salt and pepper. Remove from heat and set aside. Grill or toast the bread and place on a platter. Spoon 1 Shrimp with sauce onto each toast, sprinkle with lemon zest and parsley and serve immediately.

BUTTERFLY SHRIMP BRUSCHETTA

Steps:

• Preheat oven to 425°F. Bake shrimp according to package directions and keep warm. Slice baguette into as many slices as you have pieces of shrimp. Use one of the garlic cloves to rub over one side of each slice of bread. Brush the garlic rubbed side with olive oil. Set aside. Finely dice remaining garlic. In a medium mixing bowl, stir together the tomatoes, 3 tablespoons olive oil, garlic and basil. Salt and pepper to taste and set aside. Working in batches, add the baguette slices (oil side down) to a large hot skillet and cook until browned around the edges. Remove from pan. To Serve: Top each baguette slice with a small spoonful of the tomato mixture and a piece of the shrimp. Garnish with a basil leaf. Serve immediately.

CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS

Steps:

• Preheat oven to 400 degrees F.
• Drizzle olive oil over bread and toast lightly in the oven.
• In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
• In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
• Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
• Preheat grill to high.
• Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
• Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.

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