Marinated Shrimp Bruschetta

Marinated Shrimp Bruschetta

At the annual wine tasting at Clos du Lac Cellars, Jill Murphy, director of marketing and sales, serves shrimp toasts with Sauvignon Blanc or Viognier.

Sunset DECEMBER 1998

  • Yield: Makes about 3 dozen appetizers


  • 1 pound shrimp (36 to 42 per lb.), shelled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 1 clove garlic, pressed or minced
  • 1 tablespoon drained capers, chopped
  • 1 baguette (8 oz.)
  • 1 Roma tomato (3 oz.)
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced green onion
  • Salt
  • 1/4 pound fresh chèvre (goat) cheese


1. In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes. Drain.

2. In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.

3. Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.

4. Bake in a 425° oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.

5. Seed and finely chop tomato. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.

6. Spread cheese on toast. Place vegetables and 1 shrimp on each piece.

Nutritional analysis per piece.

Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 38%
  • Protein: 3.3g
  • Fat: 2g
  • Saturated fat: 0.8g
  • Carbohydrate: 3.7g
  • Fiber: 0.2g
  • Sodium: 81mg
  • Cholesterol: 18mg

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Marinated Shrimp Bruschetta Recipe