Greek Shrimp Bruschetta
I love making appetizers at home, whether they are before a meal or they ARE the meal!
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.
Calories: 287kcal, Carbohydrates: 28g, Protein: 22g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 143mg, Sodium: 776mg, Potassium: 501mg, Fiber: 3g, Sugar: 5g, Vitamin A: 492IU, Vitamin C: 11mg, Calcium: 192mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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