Ready in 30 minutes
This bruschetta is rich and delicous. With shrimp, portabellas, vine ripe tomatoes, fresh basil, & italian cheeses, it's an irresistible meal.
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.