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You asked for it: shrimp bruschetta

I had shrimp bruschetta at a restaurant in Venice. Does anyone have a recipe. Thank you.

Marjorie Buda, St. Petersburg

Kim Odom of Odessa serves her shrimp bruschetta recipe often when entertaining. It's an easy dish to take to a potluck and assemble there. It's light and flavorful, perfect for a summer get-together. Kim buys the shrimp already cooked and peeled to save time and I did the same. I used Roma tomatoes because I think they are a very flavorful variety. If you are transporting the dish, put the toasted bread in a separate container from the shrimp mixture or the bread will get soggy. Assemble at your destination. It's a great make ahead dish, too.

Recipe request

Bill Heatherington of Largo remembers a Pittsburgh area bakery that sold sunshine cakes. Bill says it was a white layer cake with possibly a whipped cream icing with crushed walnuts. He's hoping a reader knows the recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email [email protected] Include your name, city and phone number.


Shrimp Bruschetta

1 pound cooked small shrimp, peeled, devined and chopped

2 small tomatoes, cored and chopped

2 tablespoons ketchup

1 tablespoon light brown sugar

1 clove garlic, chopped

1 tablespoon chopped fresh parsley

2 tablespoons olive oil, plus more for brushing

1 tablespoon cider vinegar

Salt and pepper

16 slices French bread

Mix shrimp, tomatoes, ketchup, brown sugar, garlic and parsley. Add oil and vinegar. Season with salt and pepper. Keep covered and chilled.

Place bread slices on a rimmed baking sheet and lightly brush one side with olive oil. Broil for about 3 minutes until lightly browned. Remove from oven and let cool.

When ready to serve, spoon a heaping tablespoon of shrimp mixture on top of oiled side of bread slice. Garnish with chopped parsley, if desired.

Makes 16 pieces.

Source: Kim Odom, Odessa

You asked for it: shrimp bruschetta 07/31/12 [Last modified: Tuesday, July 31, 2012 4:30am]
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