Bruschetta is quick, easy, and simply delicious, making it a favorite year-round appetizer. In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts.
1 pound cooked small shrimp, peeled, deveined and chopped (reserve 16 whole for garnish, optional)
2 small tomatoes, cored and chopped (1 cup)
2 tablespoons ketchup
1 tablespoon packed dark brown sugar
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
2 tablespoons olive oil, plus more for brushing
1 1/2 tablespoons rice vinegar
Salt and pepper
16 slices of French bread
How to Make It
Mix shrimp, tomatoes, ketchup, brown sugar, garlic and parsley. Add oil and vinegar. Season with salt and pepper. Keep covered and chilled.
Prepare grill and set rack 6 inches from heat. Lightly brush one side of each piece of bread with oil. Grill bread, oiled side up, for 1 minute. Turn and grill other side until lightly browned, 1 to 2 minutes.
Spoon a heaping tablespoon of shrimp mixture on top of oiled side of each bread slice. Garnish with whole shrimp, if desired.
I hate to disagree with the other reviewers, but we did not care for this. The ketchup gave the shrimp an off taste. I misread the recipe and cut the bread into one-ounce sliced; it needed to be only 1/2 ounce per slice. Doubt I will make again.
Fabulous! I sauteed my cleaned, raw shrimp in a bit of butter and made sure not to overcook them. The sauce ingredients create a great mix of sweet and sour tastes and comes together as a wonderful appetizer. My guests loved the flavors. I will definitely make this again.