Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mike's shrimp bruschetta. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Mike's Shrimp Bruschetta is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Mike's Shrimp Bruschetta is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can have mike's shrimp bruschetta using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Shrimp Bruschetta:
- Get Bruschetta
- Prepare Firm Roma Tomatoes [1" chopped]
- Prepare Artichokes [in water-fully drained-chopped]
- Take Purple Onions [sliced]
- Prepare Green Onions [sliced]
- Prepare Garlic Cloves [crushed and minced + 2 whole reserved]
- Get Fresh Basil [chopped & packed - reserve some for garnish]
- Get Fresh Parsley [chopped & packed + reserves for garnish]
- Prepare Sun Dried Tomatoes [packed-fine chop]
- Get Fresh Grated Parmesan Cheese [+ reserves for garnish]
- Take Sea Salt [+ reserves for garnish]
- Get Fresh Ground Black Pepper [+ reserves for garnish]
- Get Italian Seasoning
- Prepare Quality Olive Oil
- Prepare Quality Red Wine
- Prepare Onion Powder
- Get Seafood
- Prepare Frozen Large Shrimp [raw - de-thawed - de-veined - de-shelled]
- Prepare Breads
- Prepare Dense/Heavy Garlic Bread
- Get Baguette Loaf
- Take Options
- Make ready Balsamic Vinager
Steps to make Mike's Shrimp Bruschetta:
- If using [dried] sun dried tomatoes - place them in 1/2 cup red wine and enough water to cover them. Boil until soft. About 3 minutes. Drain and chop. If not, fine chop and place in frying pan.
- If serving a Chilled or Warmed Bruchetta - chop your tomatoes and fully drain your canned artichokes. Gently squeeze artichokes in cheese cloth or a clean towel to complete straining if needed. You can use artichokes in oil - just shake them off and drain as much as you can.
- For a Warmed Bruschetta: Add 2 tbs olive oil to your pan, heat it up and add your onions, garlic, sun dried tomatoes and shrimp. Fry until onions and garlic are just translucent and shrimp are pink. About three minutes. You'll want a slight crisp to your veggies so don't over cook them. Or, burn your garlic. ° Shrimp not pictured. It was a little late arriving!
- Add your tomato mixture and cook until heated. About 2 minutes. One tip if you have the time: Sit your fresh basil and fresh parsley to the side - add them to your heated tomato mixture and toss 35 seconds before serving.
- For a Chilled Bruschetta: Use pre-steamed shrimp instead of the raw called for in the warmed bruchetta. Drain your artichokes well. Mix everything in a large bowl. Allow it all to marinate for at least an hour in the fridge. The sea salt will help pull some additional fluids from both your tomatoes and artichokes.
- When ready to serve - mix again - pull contents from marinade bowl and place on toasted bread. Sprinkle tops with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
- Pile tomato mixture on top of toasted seasoned bread. Sprinkle with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
- Slice bread 1" thick and grill [or toast] until scored and crispy. Add butter, garlic butter, olive oil or scrape grilled bread tops with raw garlic cloves while the bread is still warm.
So that is going to wrap this up for this exceptional food mike's shrimp bruschetta recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
