Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, mike's shrimp bruschetta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mike's Shrimp Bruschetta is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Mike's Shrimp Bruschetta is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have mike's shrimp bruschetta using 23 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mike's Shrimp Bruschetta:
- Prepare Bruschetta
- Take 8 Firm Roma Tomatoes [1" chopped]
- Take 1 can Artichokes [in water-fully drained-chopped]
- Prepare 1/2 cup Purple Onions [sliced]
- Make ready 1/3 cup Green Onions [sliced]
- Get 4 Garlic Cloves [crushed and minced + 2 whole reserved]
- Make ready 1/4 cup Fresh Basil [chopped & packed - reserve some for garnish]
- Take 3 tbsp Fresh Parsley [chopped & packed + reserves for garnish]
- Get 3 tbsp Sun Dried Tomatoes [packed-fine chop]
- Get 1/2 cup Fresh Grated Parmesan Cheese [+ reserves for garnish]
- Get 1/2 tbsp Sea Salt [+ reserves for garnish]
- Take 1/2 tsp Fresh Ground Black Pepper [+ reserves for garnish]
- Take 1 tsp Italian Seasoning
- Prepare 2 tbsp Quality Olive Oil
- Prepare 1/2 cup Quality Red Wine
- Make ready 1 tsp Onion Powder
- Prepare Seafood
- Prepare 1 Frozen Large Shrimp [raw - de-thawed - de-veined - de-shelled]
- Take Breads
- Get 1 loaf Dense/Heavy Garlic Bread
- Get 1 large Baguette Loaf
- Make ready Options
- Prepare Balsamic Vinager
Steps to make Mike's Shrimp Bruschetta:
- If using [dried] sun dried tomatoes - place them in 1/2 cup red wine and enough water to cover them. Boil until soft. About 3 minutes. Drain and chop. If not, fine chop and place in frying pan.
- If serving a Chilled or Warmed Bruchetta - chop your tomatoes and fully drain your canned artichokes. Gently squeeze artichokes in cheese cloth or a clean towel to complete straining if needed. You can use artichokes in oil - just shake them off and drain as much as you can.
- For a Warmed Bruschetta: Add 2 tbs olive oil to your pan, heat it up and add your onions, garlic, sun dried tomatoes and shrimp. Fry until onions and garlic are just translucent and shrimp are pink. About three minutes. You'll want a slight crisp to your veggies so don't over cook them. Or, burn your garlic. ° Shrimp not pictured. It was a little late arriving!
- Add your tomato mixture and cook until heated. About 2 minutes. One tip if you have the time: Sit your fresh basil and fresh parsley to the side - add them to your heated tomato mixture and toss 35 seconds before serving.
- For a Chilled Bruschetta: Use pre-steamed shrimp instead of the raw called for in the warmed bruchetta. Drain your artichokes well. Mix everything in a large bowl. Allow it all to marinate for at least an hour in the fridge. The sea salt will help pull some additional fluids from both your tomatoes and artichokes.
- When ready to serve - mix again - pull contents from marinade bowl and place on toasted bread. Sprinkle tops with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
- Pile tomato mixture on top of toasted seasoned bread. Sprinkle with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
- Slice bread 1" thick and grill [or toast] until scored and crispy. Add butter, garlic butter, olive oil or scrape grilled bread tops with raw garlic cloves while the bread is still warm.
So that is going to wrap this up for this special food mike's shrimp bruschetta recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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