Butterfly Shrimp Bruschetta
Recipe GLPRbb56e8676d86d7
Crispy garlic-rubbed baguette slices topped with fresh tomato and basil compote and succulent butterfly shrimp. A vibrant Mediterranean appetizer that combines Mediterranean flavors in every bite.
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Ingredients
1 (9-oz) package frozen butterfly shrimp
1 baguette
6 tablespoons olive oil, divided
3 cups grape or cherry tomatoes, seeded and finely diced
3 garlic cloves, finely minced
1/3 cup fresh basil, chopped, plus extra leaves for garnish
Salt and freshly ground pepper to taste
Directions
Preheat your oven to 425°F. Arrange the frozen butterfly shrimp on a baking sheet and bake according to the package directions, typically 12–15 minutes, until they reach an internal temperature of 145°F and are opaque and cooked through. Keep the warm shrimp in a covered dish while you prepare the remaining components.
While the shrimp are baking, slice the baguette on a slight diagonal into slices approximately 1/2-inch thick, creating one slice for each shrimp.
Take one of the garlic cloves and lightly rub the cut side over one surface of each baguette slice, distributing the garlic flavor evenly across all slices.
Brush the garlic-rubbed side of each baguette slice with approximately 3 tablespoons of olive oil in total, then set the slices aside.
Finely mince the remaining 2 garlic cloves. In a medium bowl, combine the diced tomatoes, minced garlic, chopped basil, and remaining 3 tablespoons of olive oil. Season the mixture with salt and pepper to your liking, then set aside to let the flavors blend.
Heat a large skillet over medium-high heat until hot. Working in batches to avoid overcrowding, place the baguette slices oil-side down in the skillet. Toast until the bottoms are golden brown and crispy at the edges, approximately 2–3 minutes. Remove to a serving platter and repeat with any remaining baguette slices.
To assemble, place a small spoonful of the tomato mixture on each toasted baguette slice. Top with a single butterfly shrimp piece. Garnish each bruschetta with a fresh basil leaf and serve immediately while the bread is still warm.
