25 min
Greek Shrimp Bruschetta
Recipe GLPRde966c6c7bf811
Crispy toasted baguette slices topped with garlic butter shrimp, diced tomatoes, briny olives, capers, and crumbled feta cheese. A Mediterranean starter that brings together tender shrimp cooked with white wine and lemon, finished with fresh mint and parsley for brightness and herbaceous notes.
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Ingredients
1 baguette, sliced diagonally into 1/4-inch pieces
Nonstick cooking spray or olive oil, for brushing
2 tablespoons unsalted butter
1 pound raw peeled and deveined shrimp (36-40 count)
1/4 cup dry white wine
3 tablespoons fresh lemon juice
4 garlic cloves, minced
1 can (14.5 ounces) diced tomatoes, drained, or 2 Roma tomatoes, diced
1/3 cup pitted and chopped kalamata olives
2 tablespoons capers, rinsed and drained
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
Directions
Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet in a single layer. Lightly brush or spray both sides with olive oil or nonstick cooking spray. Toast in the oven for 4–5 minutes per side until golden and crisp. Set the toasted slices aside.
While the baguette toasts, melt the butter in a large skillet over medium-high heat. Add the minced garlic and red pepper flakes, stirring frequently for about 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2 minutes without stirring, then turn the shrimp over. Cook for another 1–2 minutes until they begin to turn pink. Do not overcook.
Pour in the white wine and lemon juice. Bring to a gentle simmer and cook for 1–2 minutes, allowing the shrimp to finish cooking through until they are completely opaque and firm, reaching an internal temperature of 145°F or displaying no translucency. Total cooking time for shrimp is 4–6 minutes.
Stir in the drained diced tomatoes, chopped kalamata olives, capers, and black pepper. Simmer for 1 minute to allow the flavors to blend. Remove from heat.
Arrange the toasted baguette slices on a serving platter. Spoon the shrimp mixture evenly over each slice, distributing the sauce and toppings.
Top each bruschetta with crumbled feta cheese, then garnish with fresh mint and parsley. Serve immediately while the bread is still warm.
