Chef John Folse's Lemon and Garlic Shrimp Panzanella (Bruschetta) - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Lemon and Garlic Shrimp Panzanella (Bruschetta)

Lemon and Garlic Shrimp Panzanella (Bruschetta)
PREP TIME: 2 Hours
MAKES: 25 Hors D'oeuvres

COMMENT:
From the Italian bruscare meaning "to roast over coals," bruschetta is traditionally made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then heated and served warm. We have dressed up this traditional bread with Panzanella, a mix of fresh tomatoes, garlic and basil, and topped it with a lemon and garlic marinated shrimp that has been sautéed to perfection. This elegant and easy hors d'oeuvre is a perfect accompaniment to your Superbowl Sunday spread.

INGREDIENTS FOR PANZANELLA:

  • 25 french bread slices, preferably baguette size
  • 4 whole garlic cloves
  • ¼ cup extra virgin olive oil
  • 3 cups diced Creole tomatoes
  • ¼ cup extra virgin olive oil
  • 6 cloves minced garlic
  • 2 tbsps chopped fresh basil
  • 1 tsp chopped fresh thyme
  • ¼ cup red wine vinegar
  • ¾ cup grated reduced fat or fat-free Parmesan cheese
  • salt and pepper to taste

INGREDIENTS FOR SHRIMP:

  • 25 large shrimp, peeled and deveined
  • ¼ cup lemon juice
  • ¼ cup white wine
  • ¼ cup extra virgin olive oil
  • 3 tbsps garlic, minced
  • 1½ tbsps oregano, finely chopped
  • salt and pepper to taste

METHOD:
Rub french bread slices with cut garlic. Place french bread slices on a large cookie sheet, drizzle with olive oil and season with salt and pepper. Bake in a 300 degree F oven for 5-10 minutes or until croutons are crisp and slightly golden brown. In a large mixing bowl, combine tomatoes, Parmesan cheese, garlic, basil, vinegar, thyme and olive oil. Season to taste with salt and pepper. Blend well, cover and refrigerate 1-2 hours. In a separate mixing bowl combine all of the ingredients for the shrimp and marinate no longer than 10 minutes. When ready to serve, sauté shrimp in a sauté pan until pink and curled, about 3-5 minutes. Place croutons on a serving platter, top croutons with a heaping tablespoon of the tomato mixture, and place one hot shrimp on top.

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