Lemon Shrimp Bruschetta Recipe + Video
V iking chefs are also providing us with selected recipes for our readers, and today's Lemon Shrimp Bruschetta recipe by Chef Riki Senn is easy to enough to serve as dinner on a busy night, or as a crowd-pleasing option for a casual gathering.
Lemon Shrimp Bruschetta
12 (1/2 inch thick) slices baguette or Italian loaf 1 clove garlic, peeled
Preheat the oven to 400 F. Bake the bread slices on a parchment-lined baking sheet until crisp and golden brown, about 10‒12 minutes; rub the garlic clove over the toasts.
1/2 teaspoon crushed red pepper flakes, or to taste
3/4 pound large shrimp or wild spot prawns (31/35 count
about 24), peeled and deveined, tails removed
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon finely minced lemon zest (about 1/2 lemon)
3 tablespoons finely chopped fresh flat-leaf parsley Heat a medium sauté pan over medium heat; add the oil and heat through. Add the garlic, red pepper flakes and shrimp; cook, stirring constantly, until the shrimp have just turned pink, about 2 minutes. Add the lemon juice, and cook until the shrimp are just cooked through and the liquid is reduced by half, about 2 minutes more. Season to taste with salt and pepper. Just before serving, drizzle the garlic toasts with olive oil, then top with the lemon shrimp mixture. Sprinkle with lemon zest and parsley and serve immediately.
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