Dec 302014
 

Pumpkin-Shrimp Bruschetta
Recipe type: Appetizer
 
Ingredients
  • 20 fresh or frozen jumbo shrimp in shells
  • 1 cup canned pumpkin
  • ½ cup crumbled goat cheese, at room temperature (2 ounces)
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 cup arugula
  • ½ cup finely chopped red onion
  • ½ cup toasted pumpkin seeds*
  • ¼ cup bottled Italian vinaigrette salad dressing
  • 20¾-inch-thick slices baguette-style French bread
  • 2 tablespoons olive oil
  • 2 ounces Parmesan cheese, shaved (optional)
Instructions
  1. Peel and devein shrimp, leaving tails intact.
  2. Rinse shrimp.
  3. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque.
  4. Drain well.
  5. Preheat broiler.
  6. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
  7. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
  8. Brush both sides of baguette slices lightly with olive oil.
  9. Arrange on a large baking sheet.
  10. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
  11. Spread pumpkin mixture on one side of toasted baguette slices.
  12. Top each with a shrimp and some of the arugula mixture.
  13. If desired, top each with shaved Parmesan cheese.
  14. Makes 20 appetizers

 

Print Friendly, PDF & Email

Sorry, the comment form is closed at this time.