Italian Shrimp Bruschetta
This bruschetta is rich and delicous. With shrimp, portabellas, vine ripe tomatoes, fresh basil, & italian cheeses, it's an irresistible meal.
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|1 loafrosemary & olive oil bread; sliced 1" or 1 1/4" thick (4 slices)|
|1/3 cupextra-virgin olive oil; (more if needed) for drizzling|
|2 clovesgarlic; use garlic press or mince|
|1/2 cupfresh basil leaves; chopped|
|2 vine ripe tomatoes; chopped, discard seeds|
|7 baby portabellas; chopped 1/2" cubes (more if real small)|
|31 raw shrimp; (up to 40 count)|
|1 cupfresh water packed mozzarella; shredded|
|1/4 cupparmigiano reggiano; shredded, enough to cover top|
|1 cupextra-virgin olive oil, for marinade|
|1 cupwhite wine; for marinade|
|0.5 tspfreshly ground black pepper; to taste|
Italian Shrimp Bruschetta Preparation
In a medium size bowl, combine 1 cup olive oil, 1 cup white wine, & pepper to taste; whisk together thoroughly. Add shrimp & mushrooms & let marinade for about 20 minutes.
Place bread slices on a baking sheet & toast under a 425 degree broiler on both sides.
Meanwhile, transfer shrimp mixture to skillet & saute' until shrimp are just opaque (flipping shrimp only once). Remove shrimp immediately & continue cooking mushrooms until they begin to soften. Remove from heat & set aside.
When bread is toasted, remove from oven & drizzle with olive oil. Add pressed or minced garlic, basil, & tomatoes (for best results I add them in that order). Keep the cook happy & eat one shrimp. Chop the rest into thirds & add to bruschetta. Using a slotted spoon, add portabella mushrooms. Sprinkle pine nuts & add mozzarella & parmigiano cheeses on top.
Return pan to oven & increase broiler temperature to 450 degrees. Take it out when the cheese starts to turn golden.
*If you add crayfish tails to the the shrimp mixture it adds an unexpected rich, buttery flavor.
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