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Greek Shrimp Bruschetta

Coastal Living
Greek Shrimp Bruschetta
Howard L. Puckett
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Outstanding

Yield: Makes 2 dozen

Ingredients

  • 1/3  cup  olive oil, divided
  • 3/4  pound  small fresh shrimp, peeled and deveined
  • 1 1/2  tablespoons  minced garlic
  • 2  large plum tomatoes, seeded and finely chopped
  • 1/2  cup  sliced green onion
  • 1/2  cup  crumbled feta cheese
  • 1/4  cup  finely chopped parsley
  • 1  tablespoon  fresh lemon juice
  • 2  teaspoons  minced fresh thyme
  • 1  teaspoon  Greek seasoning
  • 1  French baguette, cut diagonally into 1/4 inch-thick slices

Preparation

Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.

Transfer to a small bowl and chill.

Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.

Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.

Coastal Living, JULY 2004

Member Ratings and Reviews

5 stars
Rachel
I've made this recipe many times for bunko nights...the ladies constantly ask for it! It's a huge it....to cut down on time I used already cooked shrimp & use 'bagel' chips or other crackers instead of the bread for a lighter carb option.08/17/09

5 stars
gww
Excellent and easy. I increased the shrimp and used medium sized. This complimented a salmon main dish very well. You really can't go wrong with this one.10/18/08