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Receta Capri Shrimp Salad Bruschetta
by Global Cookbook

Capri Shrimp Salad Bruschetta
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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

  1. 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.
  2. 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.
  3. To serve, spoon the shrimp salad on hot bruschetta slices, dividing proportionately. Garnish with dill sprigs. Serve immediately.
  4. This recipe yields 4 servings.