| Recipe to Print-Pesto Shrimp Bruschetta |
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| Recipe Name: |
Pesto Shrimp Bruschetta |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.97
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you don't like spicy foods, toss shrimp with zesty Italian seasoning and a little olive oil instead os sriracha.
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Ingredients:
1 Cup pesto, basil
1 Large bread, baguette sliced
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Directions:
Marinate the shrimp in the sriracha for 1 hour in the fridge.
Preheat oven to 350.
Roast the shrimp in the oven for 10 minutes until cooked through.
Toast the bread slices for 5 to 7 minutes in the oven. Then rub each slice with the garlic cloves. Spoon a little of the pesto onto the slices of bread and top each with a shrimp. |
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Basil Pesto
(Add to shopping list) :
0 0||0 0||0 Cup basil, fresh firmly packed
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Directions:
Process the basil, garlic, and nuts in a food processor fitted with a steel blade until finely chopped.
With the machine still running, pour in the oil in a thin steady stream. Add the cheeses, and the pepper. Process briefly to combine.
Remove to a bowl and cover until ready to use. |
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