Greek Shrimp Bruschetta
This post is an ode to one of my favorite things, bruschetta, and also one of my favorite meals, “appetizer dinner.” When my husband and I eat at restaurants, we generally order several appetizers or small plates instead of entrees. Not only do you get to taste more things that way, but we’ve found that that at a lot of restaurants, the best things on the menu are in the appetizer section.
I also like to make these appetizer meals at home, and they often include some type of bruschetta. What’s not good when it’s served with crunchy baguette slices? The answer is nothing. Everything is good on top of toasted baguette.
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This shrimp bruschetta is kind of like a greek salad mixed up with shrimp scampi, served on toast. I love how it hits many flavors at the same time – it’s nice and salty from the olives and capers (also a key ingredient in salmon pasta), and it’s spicy from the red pepper flakes.
It’s sort of sweet from the tomatoes, and it’s acidic from the lemon juice and wine. It has a bit of creaminess from the feta, and there’s a nice touch of herbiness from the parsley and mint. It comes together in less than 20 minutes, and it’s perfect as part of a light dinner. It’s also a great party bite.
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Greek Shrimp Bruschetta
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Ingredients
- 1 baguette cut diagonally into 1/4-inch slices
- Nonstick cooking spray or olive oil
- 2 tablespoons unsalted butter
- 1 pound raw 36-40 count peeled and deveined shrimp
- ¼ cup dry white wine
- 3 tablespoons fresh lemon juice
- 4 garlic cloves minced
- 1 can diced tomatoes, drained, or 2 Roma tomatoes, diced 14.5 ounces
- ⅓ cup pitted and chopped kalamata olives
- 2 tablespoons capers rinsed and drained
- ½ teaspoon red pepper flakes
- ¼ teaspoon freshly ground black pepper
- ½ cup crumbled feta cheese
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat oven to 350 degrees F. Spray baguette slices with cooking spray or brush with olive oil. Bake 8 to 10 minutes or until crisp, turning once.
- Meanwhile, in large skillet, heat butter over medium-high heat. Add shrimp; cook 4 to 5 minutes or until shrimp turn opaque throughout, stirring frequently. Transfer shrimp to large bowl.
- Add wine and lemon juice to skillet; cook 1 minute. Stir in garlic, tomatoes, olives, capers, red pepper flakes and black pepper; cook 2 minutes. Pour tomato mixture over shrimp. Add feta, mint and parsley; stir to combine. Serve with toasted baguette slices.
Thank you so much, Sara! Small plates are the best, right?
Wow, these look so tasty!! I love small plates, and these shrimp look amazing!!
Thanks, Elizabeth! I was in New Orleans myself a few months ago, and the food was amazing. I see from your blog you went to Cafe DuMonde. I can’t believe the amount of powdered sugar that place must go through in a day!
I fully agree with getting a bunch of small plates when going out for dinner, especially when I’m traveling. (That’s the only way we could try as much food as we did on our recent trip to New Orleans.) I never considered doing a shrimp bruschetta, but I’ll keep it in mind when I want a light dinner to myself or I have my next party.