Howard L. Puckett Photo by: Howard L. Puckett

Greek Shrimp Bruschetta

Coastal Living JULY 2004

  • Yield: Makes 2 dozen


  • 1/3 cup olive oil, divided
  • 3/4 pound small fresh shrimp, peeled and deveined
  • 1 1/2 tablespoons minced garlic
  • 2 large plum tomatoes, seeded and finely chopped
  • 1/2 cup sliced green onion
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon Greek seasoning
  • 1 French baguette, cut diagonally into 1/4 inch-thick slices


Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.

Transfer to a small bowl and chill.

Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.

Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.


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Greek Shrimp Bruschetta recipe