- Lemon Shrimp Bruschetta Recipe + Video
Lemon Shrimp Bruschetta Recipe + Video
This Lemon Shrimp Bruschetta recipe is easy to enough to serve as dinner on a busy night, or as a crowd-pleasing option for a casual gathering. Recipe by Chef Riki Senn of the Viking Range Cooking School.
Lemon Shrimp Bruschetta Recipe + Video
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients
- 3/4 pound Vital Choice large shrimp or wild spot prawns, peeled and deveined, tails removed
- 1/4 cup Vital Choice organic extra-virgin olive oil, plus extra for drizzling
- 12 slices baguette or Italian loaf (1/2 inch thick)
- 1 clove garlic, peeled (for toast)
- 2 cloves garlic, minced (for topping)
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
- Sea salt and organic black pepper, to taste
- 1 teaspoon finely minced lemon zest (about 1/2 lemon)
- 3 tablespoons finely chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 400 degrees F.
- Bake the bread slices on a parchment-lined baking sheet until crisp and golden brown, about 10 to 12 minutes; rub the garlic clove over the toasts.
- Heat a medium sauté pan over medium heat; add the oil and heat through.
- Add the minced garlic, red pepper flakes and shrimp; cook, stirring constantly, until the shrimp have just turned pink, about 2 minutes.
- Add the lemon juice, and cook until the shrimp are just cooked through and the liquid is reduced by half, about 2 minutes more. Season to taste with salt and pepper.
- Just before serving, drizzle the garlic toasts with olive oil, then top with the lemon shrimp mixture. Sprinkle with lemon zest and parsley and serve immediately.
Serves: Serves 4