Créé avec l’IA
Sicilian Shrimp Bruschetta
30 min 209 kcal par portion Moyen
Ingrédients
4 Portions
- cooked shrimp, chopped400 g
- fresh lemon juice60 ml
- minced garlic1 tablespoon
- fresh oregano, chopped1 tablespoon
- fresh basil, chopped1 tablespoon
- dried marjoram1 teaspoon
- Italian seasoning1 teaspoon
- salted butter1 tablespoon
- whole grain baguette8 slices (30g each)
- cherry tomatoes, diced100 g
- extra virgin olive oil1 tablespoon
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 200°C (390°F).
- 2
Arrange the 8 slices of whole grain baguette on a baking sheet. Brush each slice lightly with half of the extra virgin olive oil (about 1/2 tablespoon).
- 3
Toast the baguette slices in the oven for 6-8 minutes, or until golden and crisp. Remove and set aside.
- 4
In a large bowl, combine the chopped cooked shrimp, diced cherry tomatoes, minced garlic, fresh oregano, fresh basil, dried marjoram, Italian seasoning, and fresh lemon juice. Mix well.
- 5
Season the shrimp mixture with salt and black pepper to taste.
- 6
In a small skillet, melt the salted butter over medium heat. Add the shrimp mixture and sauté for 2-3 minutes, just until fragrant and warmed through. Remove from heat.
- 7
Spoon the shrimp mixture evenly over the toasted baguette slices.
- 8
Drizzle the remaining extra virgin olive oil over the bruschetta.
- 9
