Shrimp Bruschetta

Sorry, it’s been a while now. I promise I have good reason! This was an interesting twist on a classic, by simply adding shrimp to the dish.


  • French bread, cut into 1/4 inch slices and toasted
  • 2 medium tomatoes, chopped
  • 1/2 small onion, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 clove fresh garlic, minced
  • Fresh basil, finely chopped
  • Old bay seasoning

Prep the shrimp by peeling, cleaning and de-veining. Pan saute with a few sprinkles of old bay seasoning and a touch of olive oil. Cook until the shrimp are pink and curled. Remove to a cutting board. Coarsely chop the shrimp into small bite sized pieces.

Combine the tomatoes, onion, garlic, olive oil and balsamic vinegar and toss to coat. Add the fresh basil and gently toss.

Top each bread slice with some of the tomato mixture. Then top with some shrimp pieces.

Toast for about 10 minutes in a 350 degree oven, until warmed.




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