Super Shrimp and Garlic Bruschetta

"I created this today from ingredients that I had on hand to serve as my Sunday afternoon appetizer. It was so tasty (IMHO) that I decided to post the recipe., If you like a crisp bruschetta toast both sides of the bread. This appetizer went over well served with a Martini but I think you will enjoy it even without the Mart Mart!"
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
8 Bruschettas


  • 1 teaspoon olive oil (or spray a small skillet with olive oil)
  • 6 ounces raw shrimp or 6 ounces prawns, chopped
  • 3 garlic cloves, finely chopped'
  • 2 medium mushrooms, minced
  • 2 tablespoons onions, finely chopped
  • salt and pepper
  • 4 tablespoons cream cheese, plain or flavored (I used garden vegetable lite)
  • 6 drops hot sauce (more or less to suit your taste)
  • salt and pepper
  • 8 slices cheddar cheese, pieces (enough to cover each bruschetta, I used aged) or 8 slices of your favorite cheese (Neerdammer is excellent)
  • 8 slices baguette, 1/2 to 3/4 inch thick
  • olive oil, enough to lightly paint one side of the bread slices


  • Lightly paint one side of the bread slices with oil and place under the broiler, oil side up and lightly brown the bread- remove from oven (you may do this the day before and keep them fresh in a sealed tin).
  • On an oiled skillet saute the garlic, onions & mushrooms until almost golden- add chopped shrimp and saute for about 2 minutes or until the shrimp meat is just cooked (do not over cook).
  • Add hot sauce & season with salt & pepper.
  • Add cream cheese and mix well, cover & store in fridge until just before serving, have it at room temp when you are ready to spread the mixture on the bread slices.
  • Heat oven to 375 degrees F.
  • 10 minutes before you want to serve evenly spread the shrimp mixture on the unbaked side of the bread, take it out to the edges.
  • Cover with the thin slices of cheddar.
  • Place on baking sheet or a pizza stone and bake at 375 degrees F for apprx 10 minutes or until the cheese is melted.
  • Serve warm or hot.

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  1. KeyWee
    This is positively ToDieFor!! One day, I swear I am going to make this whole recipe and eat them ALL myself!! As it was, I tripled this recipe for a party and got exactly one appetizer - boohoo! I made this recipe exactly as posted (except for the triple order) but left out the mushrooms as DH doesn't care for them. Also, I grilled the bread slices on my gas grill the day before the party and made up the spread the day before, too. So easy to spread and then pop into the oven when guests arrive. Thanks a ton, Bergy, this is a definite keeper, and everyone wanted the recipe, too!
  2. Nimz_
    Bergy this was wonderful. I also made a triple batch of this. I followed your directions to the T except I put cheddar on half of them and parmasain on the other half. Both were wonderful. This came as an appitizer to Alaskan King Crab leg dinner
  3. Dawnab
    I was reccomending this to someone and realised I never reviewed it. I made it for the xmas party at my house last year. I made the bread and topping ahead and kept broiling a few at a time as the evening progressed. A very pretty appy too!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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