Easy to make recipe using vine-ripened tomatoes fresh from your garden, or purchased in the grocery store. I wanted to use the rosemary I am growing in my garden this year and found this recipe at the Crisco website. Kosher salt is good instead of table salt, and freshly ground pepper. A serrated grapefruit spoon is a handy tool to seed the tomatoes.
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- 8 tomatoes, vine-ripened, seeded and chopped
- 2 cups vegetable oil or 2 cups canola oil, divided
- 1/2 cup fresh rosemary leaf, chopped, divided
- 2 tablespoons red wine vinegar, divided
- salt and pepper
- 16 large shrimp, peeled and veins removed
- nonstick cooking spray
- 8 slices crusty Italian bread, thick slices
- 2 garlic cloves, peeled, cut in half
- 1Marinate the chopped tomatoes in a bowl with 1 cup of oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- 2In a separate bowl, marinate the shrimp in 1 cup oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.
- 3Drain the shrimp (discard the marinade) and grill or broil on both sides until done.
- 4Preheat oven to 350 degrees Fahrenheit.
- 5Place Italian bread slices on a baking sheet. Spray both sides of bread with no stick cooking spray or lightly brush with oil. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste.
- 6Bake 5 minutes or until lightly golden brown.
- 7Top toast with tomatoes and shrimp; garnish with rosemary.
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Nutritional Facts for Grilled Shrimp Bruschetta
Serving Size: 1 (431 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1152.7
- Calories from Fat 1004
- Total Fat 111.5 g
- Saturated Fat 14.7 g
- Cholesterol 42.5 mg
- Sodium 288.5 mg
- Total Carbohydrate 31.1 g
- Dietary Fiber 4.5 g
- Sugars 6.8 g
- Protein 11.5 g