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Ingredientes
- 10 lrg peeled cooked shrimp - (1/2 lb) cut 1/3" dice
- 2/3 c. chopped fennel
- 2 Tbsp. light mayonnaise
- 1 Tbsp. chopped red onion
- 1 Tbsp. snipped fresh dill
- 2 tsp capers liquid removed
- 1/8 tsp dry red pepper flakes
- 4 x hard cherry tomatoes quartered Dill sprigs for garnish
- 4 lrg baguette slices, 1/2" thick
- 1 x garlic clove split
- 4 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Combine the shrimp, fennel, mayonnaise, red onion, dill, capers and red pepper flakes in a bowl. Toss to mix. (This can be made a day ahead and refrigerated.) Toss in the tomatoes.
- For the Basic Bruschetta: Heat a charcoal or possibly gas grill or possibly stove-top grill pan over medium-high heat. Grill one side of the bread till light grill marks appear, 2 to 4 min. Lightly rub the grilled surface with the garlic. Place the bread on a plate and drizzle each slice with 1 tsp. of oil. Lightly season with salt and pepper.
- To serve, spoon the shrimp salad on hot bruschetta slices, dividing proportionately. Garnish with dill sprigs. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 56 | 66% |
| Total Fat 6.29g | 8% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 113mg | 5% |
| Potassium 215mg | 6% |
| Total Carbs 3.47g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.67g | 1% |
| Protein 4.24g | 7% |
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