How to Make Perfect Mike&#39;s Shrimp Bruschetta

Antonio Adams

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How to Make Perfect Mike's Shrimp Bruschetta Delicious, fresh and tasty.

Mike's Shrimp Bruschetta. Mike's Shrimp Bruschetta This is a basic recipe so feel free to add to this and make it your own! This is an easy way to process it. Here are some examples of the best recipes from this application: Tomato And Basil Bruschetta Tofu And Vegetable Bruschetta Mikes Shrimp Bruschetta Quick And Simple Bruschetta Bruschetta And Spinach Chicken Thighs Balsamic Bruschetta Fresh Tomato Bruschetta Prosciutto Bruschetta Avomato Bruschetta With Poached Egg And Alfalfa and many other.

A tasty mix of ocean delights in a seafood sauce with shrimp, roasted mushrooms, green onions and mozzarella cheese, all rolled up in our famous homemade pizza dough and brushed with garlic spread.

Tips For Making an Easy Bruschetta Recipe.

For the best results be sure to use as fresh of ingredients as possible.

You can cook Mike's Shrimp Bruschetta using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Mike's Shrimp Bruschetta

You need of Bruschetta.
It’s 8 of Firm Roma Tomatoes [1" chopped].
Prepare 1 can of Artichokes [in water-fully drained-chopped].
Prepare 1/2 cup of Purple Onions [sliced].
Prepare 1/3 cup of Green Onions [sliced].
Prepare 4 of Garlic Cloves [crushed and minced + 2 whole reserved].
You need 1/4 cup of Fresh Basil [chopped & packed - reserve some for garnish].
Prepare 3 tbsp of Fresh Parsley [chopped & packed + reserves for garnish].
You need 3 tbsp of Sun Dried Tomatoes [packed-fine chop].
You need 1/2 cup of Fresh Grated Parmesan Cheese [+ reserves for garnish].
It’s 1/2 tbsp of Sea Salt [+ reserves for garnish].
It’s 1/2 tsp of Fresh Ground Black Pepper [+ reserves for garnish].
Prepare 1 tsp of Italian Seasoning.
It’s 2 tbsp of Quality Olive Oil.
It’s 1/2 cup of Quality Red Wine.
You need 1 tsp of Onion Powder.
You need of Seafood.
It’s 1 of Frozen Large Shrimp [raw - de-thawed - de-veined - de-shelled].
It’s of Breads.
It’s 1 loaf of Dense/Heavy Garlic Bread.
Prepare 1 large of Baguette Loaf.
You need of Options.
You need of Balsamic Vinager.

I suggest buying any fresh ingredients just a day or so before you plan to make this easy bruschetta recipe; If making the recipe for a party, you can prep the bread ahead of time, up to several hours before serving.

Peach and Goat Cheese Bruschetta - Fresh and delicious, this bruschetta is completely crave-able!

Summer Crostini with Red Wine Caramel - Bright berries and deep wine flavors are a match made in heaven!

Turn your bruschetta into a mini meal with these savory, meaty bruschetta recipes!

Mike's Shrimp Bruschetta instructions

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. Youll 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..

Baguette - A fresh bread is perfect, grilled till is has a nice crunch.

Tomatoes - I used heirloom tomatoes for this recipe but feel free to use any tomatoes you'd like.

Garlic - Use as much or little as you like.

Onion - Today I used red onion as I find it has the best flavor raw.

Basil - Fresh is best but dried basil will work as well.