Cajun Shrimp Bruchettas

Standard

 Cajun Shrimp Bruschetta
Make the sauce the day before and refrigerate for the ingredients to meld well.
Serve on bruchettas or some good crunchy crackers; if you wish, spread some whipped cream cheese before topping with the sauce; be sure to place one good sized basil leaf as the very last topping.
Ingredients for sauce:
1. 1-2 tblsp. olive oil
2. 2 stalks celery, finely chopped
3. 1 small onion, finely chopped
4. 2 or 3 small garlic cloves minced
5. S&P to taste
6. Cayenne to taste
7. 1/4 C. finely chopped Basil
8. 3/4 to 1 C. bay shrimp—chopped
9. 1 C. canned crushed tomatoes or 3-4 fresh finely chopped Roma tomatoes

Ingredients needed for the finished product
a. Whipped cream cheese to spread on bruschettas before putting the shrimp mixture on.
b. Bruschettas that you have made or bought
c. Whole basil leaves for very last topping

Directions:
1. In a medium sized frying pan, sauté the celery, onion and garlic. Season with S&P and cayenne to taste.
2. Add the chopped basil, chopped shrimp and the canned crushed tomatoes if you are using that or the fresh chopped tomatoes if you are using that. Sauté over low heat uncovered for 5-10 minutes.
3. Place sauce on bruschettas or some nice crackers which, if you wish, have been spread first with whipped cream cheese; top it all with a large whole basil leaf.
4. Serve and enjoy.

Below are 2 ways to make your bruschettas: (PS—this is an Italian word so the “ch” is pronounced as a “k” for a totally correct pronunciation. )
1. Preheat oven to 450.
2. Slice the baguette on a diagonal into about 1/2 inch thick slices. Using a pastry brush, coat one side of each slice with olive oil. Place slices on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven and baking sheet. Place the tray of bread slices in the 450 degree oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Watch carefully so they don’t burn. Serve olive oil side up.
3. Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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