Step-by-Step Guide to Make Homemade Mike's Shrimp Bruschetta

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, mike's shrimp bruschetta. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Mike's Shrimp Bruschetta is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Mike's Shrimp Bruschetta is something which I have loved my entire life.

You can use artichokes in oil - just shake them off and drain as much as you can. Fry until onions and garlic are just translucent and shrimp are pink. Mix shrimp, tomato, green onion, olive oil, egg white, Old Bay Seasoning and garlic powder in medium bowl until well blended. Place on baking sheet; broil until lightly toasted on both sides.

To begin with this recipe, we have to first prepare a few components. You can cook mike's shrimp bruschetta using 23 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Shrimp Bruschetta:

1. Take Bruschetta
2. Make ready Firm Roma Tomatoes [1" chopped]
3. Take Artichokes [in water-fully drained-chopped]
4. Prepare Purple Onions [sliced]
5. Prepare Green Onions [sliced]
6. Make ready Garlic Cloves [crushed and minced + 2 whole reserved]
7. Get Fresh Basil [chopped & packed - reserve some for garnish]
8. Take Fresh Parsley [chopped & packed + reserves for garnish]
9. Prepare Sun Dried Tomatoes [packed-fine chop]
10. Prepare Fresh Grated Parmesan Cheese [+ reserves for garnish]
11. Prepare Sea Salt [+ reserves for garnish]
12. Make ready Fresh Ground Black Pepper [+ reserves for garnish]
13. Make ready Italian Seasoning
14. Get Quality Olive Oil
15. Make ready Quality Red Wine
16. Make ready Onion Powder
17. Get Seafood
18. Get Frozen Large Shrimp [raw - de-thawed - de-veined - de-shelled]
19. Get Breads
20. Get Dense/Heavy Garlic Bread
21. Prepare Baguette Loaf
22. Make ready Options
23. Make ready Balsamic Vinager

Cook until the shrimp are pink. Bruschetta is quick, easy, and simply delicious, making it a favorite year-round appetizer. In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts. Garlicky shrimp top a simple bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer.

Instructions to make Mike's Shrimp Bruschetta:

1. If using [dried] sun dried tomatoes - place them in 1/2 cup red wine and enough water to cover them. Boil until soft. About 3 minutes. Drain and chop. If not, fine chop and place in frying pan.
2. If serving a Chilled or Warmed Bruchetta - chop your tomatoes and fully drain your canned artichokes. Gently squeeze artichokes in cheese cloth or a clean towel to complete straining if needed. You can use artichokes in oil - just shake them off and drain as much as you can.
3. For a Warmed Bruschetta: Add 2 tbs olive oil to your pan, heat it up and add your onions, garlic, sun dried tomatoes and shrimp. Fry until onions and garlic are just translucent and shrimp are pink. About three minutes. You'll want a slight crisp to your veggies so don't over cook them. Or, burn your garlic. ° Shrimp not pictured. It was a little late arriving!
4. Add your tomato mixture and cook until heated. About 2 minutes. One tip if you have the time: Sit your fresh basil and fresh parsley to the side - add them to your heated tomato mixture and toss 35 seconds before serving.
5. For a Chilled Bruschetta: Use pre-steamed shrimp instead of the raw called for in the warmed bruchetta. Drain your artichokes well. Mix everything in a large bowl. Allow it all to marinate for at least an hour in the fridge. The sea salt will help pull some additional fluids from both your tomatoes and artichokes.
6. When ready to serve - mix again - pull contents from marinade bowl and place on toasted bread. Sprinkle tops with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
7. Pile tomato mixture on top of toasted seasoned bread. Sprinkle with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
8. Slice bread 1" thick and grill [or toast] until scored and crispy. Add butter, garlic butter, olive oil or scrape grilled bread tops with raw garlic cloves while the bread is still warm.

In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts. Garlicky shrimp top a simple bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer. Baguette - A fresh bread is perfect, grilled till is has a nice crunch. Tomatoes - I used heirloom tomatoes for this recipe but feel free to use any tomatoes you'd like. Garlic - Use as much or little as you like.

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