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Marinated Shrimp Bruschetta





Yields
Makes about 3 dozen appetizers

At the annual wine tasting at Clos du Lac Cellars, Jill Murphy, director of marketing and sales, serves shrimp toasts with Sauvignon Blanc or Viognier.

 1 pound shrimp (36 to 42 per lb.), shelled and deveined
 2 tablespoons olive oil
 2 tablespoons sherry vinegar or white wine vinegar
 1 clove garlic, pressed or minced
 1 tablespoon drained capers, chopped
 1 baguette (8 oz.)
 1 Roma tomato (3 oz.)
 1/4 cup minced green bell pepper
 1/4 cup minced green onion
  Salt
 1/4 pound fresh chèvre (goat) cheese
Step 1
1

In a 4- to 5-quart pan over high heat, bring about 2 quarts water to a boil. Add shrimp, cover, and cook just until opaque in thickest part (cut to test), about 2 minutes. Drain.

Step 2
2

In a bowl, mix oil, vinegar, garlic, capers, and shrimp. Cover and chill, stirring occasionally, at least 30 minutes or up to 1 day.

Step 3
3

Trim tips from ends of baguette and cut remaining bread crosswise into 36 equal slices. Set slices on racks on a 14- by 17-inch baking sheet.

Step 4
4

Bake in a 425° oven until golden, 6 to 8 minutes. If making ahead, store cool slices airtight up to 4 hours.

Step 5
5

Seed and finely chop tomato. Add tomato, bell pepper, and onion to shrimp mixture. Season with salt to taste.

Step 6
6

Spread cheese on toast. Place vegetables and 1 shrimp on each piece.

Step 7
7

Nutritional analysis per piece.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories47
% Daily Value *
Total Fat 2g3%

Saturated Fat 0.8g4%
Cholesterol 18mg6%
Sodium 81mg4%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.2g1%
Protein 3.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.