We were having our friends over Colleen, Eddie and Megan and I wanted something quick and easy for an appetizer and something that involved shrimp. I went to all the traditional shrimp appetizers but kept coming back to matching garlic and shrimp together. Then I thought of the idea to do a bruschetta. Quick, easy, yummy and with the wonderfully fresh tomatoes that we have in our grocery store now. So that is what we had and it was gobbled down!! I hope you enjoy it too!!
Tomato Shrimp Bruschetta
Author: Tara Noland
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Serves: 8
A great quick and easy appetizer
Ingredients
- 2 tomatoes, diced
- 2 Tbsp. sweet onion, diced
- 2 cloves garlic, minced
- 1 lb. shrimp, uncooked in the shell
- 1 box crab boil, optional
- 1 Tbsp. salt
- 1 lemon, quartered
- 1 jarred roasted red pepper, finely diced
- ¼ cup fresh basil, chopped
- 1 Tbsp. fresh oregano, chopped
- 2 Tbsp. olive oil
- 1 tsp. balsamic vinegar
- Salt and pepper to taste
- Baguette, sliced and brushed with oil and toasted
Instructions
- Boil shrimp for 3 min. in the crab boil, salt and lemon. Let cool. Shell and dice. Add all the other ingredients except the baguette. Stir to combine and refrigerate until ready to serve. Serve with the toasted baguette.
Sounds yummy! I’ve never heard of crab boil before. Is it a seasoning blend like Old Bay?
LOVE the new logo and header! You’re entire blog is looking fabulous. Way to go Tara!
It comes in a box and I was able to get it a some specialty stores here in Canada but I can’t find it here now so when I am in the States I grab a few boxes. It is a little bag of spices that adds so much flavor to your shrimp. I am going to have to come up with a recipe for it.
Thanks so much for the kind words about my site. Nice to hear from you again.
Any idea on the fat content of this dish? I’m trying to find delicious, inexpensive low/no fat recipes for someone with pancreatitis. At least, I was .. until I saw this recipe and garnered a craving for shrimp bruschetta ….
Shrimp are lower in saturated fat and total fat but high in cholesterol. I would also reduce the olive oil. In saying this it is always best to consult a professional to be sure.
Yum. This looks amazing. Have also never heard of crab boil, but you’ve piqued my curiosity. Spring has sprung here in Australia, and this looks like the perfect light lunch!
You don’t need the crab boil, just simmer the shrimp with lemon and salt and that will also add flavor.