Recipe by Pam-I-Am
Bruscetta with a seafood twist
Top Review by PA Cindy
What can I say but yyyyuuuuuuuuummmmmmmmyyyyyy. I wanted to take an appetizer to my sister's house for New Years and came across this recipe. Boy am I glad I did. I cooked the shrimp the night before with red, yellow, and green peppers. Some onion and minced garlic. At the end of cooking I added some beer and let it simmer a little. I didn't want rubber shrimp so I didn't cook too long. I took the shrimp out that I needed for the bread and mixed the rest with fettucini for supper that night. I didn't change much, I used fresh garlic instead of garlic powder and I did mix it the night before too and let it sit overnight. I also mixed some garlic in with the olive oil to brush on the bread. I mixed some Old Bay with the mayo that I spread on the bread. It was just salty enough which made me glad that I forgot to sprinkle the kosher salt on the bread. This got rave reviews from those who tried it. This will definately be made again. Thank you Pam for making me a gormet cook for a day.
- 1 lb cooked shrimp, finely chopped
- 2 teaspoons Old Bay Seasoning
- 1⁄4 teaspoon garlic powder
- 1 plum tomato, finely chopped
- 2 tablespoons green onions, finely chopped
- 1 teaspoon olive oil
- 1 egg white
- 1 loaf French baguette, cut into 1/2-inch slices
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- kosher salt
Directions See How It's Made
- Mix shrimp with Old Bay®, garlic powder, tomato, green onion, 1 teaspoons olive oil and egg white in a medium bowl. Stir until well blended.
- Place bread slices on a baking sheet and brush lightly with the 2 Tbs olive oil. Sprinkle lightly with kosher salt. Broil until lightly toasted.
- Remove from oven and change oven setting to 350°F on bake.
- Spread toasted slices lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices.
- Bake at 350°F 8-10 minutes, or until thoroughly heated and lightly browned.
- Makes 24 single servings.