Pesto and Garlic Shrimp Bruschetta
Ingredients
The shrimp
-
8
ounces
raw shrimp, shell-on, fresh or defrosted
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The cooking fats
-
4
tablespoons
extra-virgin olive oil
-
2
tablespoons
butter
-
4
cloves
garlic, minced or pressed
The bread
-
1
piece
french bread or sourdough baguette
The toppings
-
3
ounces
DeLallo Simply Pesto
-
3
ounces
DeLallo sun-dried tomatoes in oil, slivered
-
2
ounces
DeLallo capers, drained
-
1
ounce
feta cheese, crumbled
-
15-20
small
fresh basil leaves
-
to taste
DeLallo Glaze Balsamic Modena, for drizzling
Instructions
- Remove the shells and tails from the shrimp and season with salt and pepper.
- In a sauté pan, melt butter and olive oil over medium heat, then add garlic and cook until fragrant.
- Add the shrimp to the pan and cook until just done, then let them sit in the garlic oil.
- Slice the bread and brush with olive oil, then toast until golden brown.
- Spread pesto on each slice of bread, top with sun-dried tomatoes, shrimp, capers, feta, and basil.
- Drizzle with balsamic glaze and serve.
Nutrition Facts (estimated)
Servings
12-16 crostini
Calories
219
Total fat
12g
Total carbohydrates
22g
Total protein
8g
Sodium
537mg
Cholesterol
31mg
You might also like