Tomato-prawn bruschetta
Source of Recipe
First published in Chatelaine's 01/1995 issue
Recipe Introduction
At Chatelaine, we added chopped avocados for a more festive touch just before placing on the bread. This is also wonderful on salad greens.
List of Ingredients
1 lb ( 500 g) cooked prawns or shrimp
1 lemon
2 tbsp ( 30 mL) capers
3 tbsp ( 45 mL) chopped fresh basil
4 minced garlic cloves
1/4 cup ( 50 mL) olive oil
1-1/2 cups ( 375 mL) seeded and diced Roma tomatoes
1 pinch each of salt and pepper
Recipe
1. If cooked shrimp are frozen, rinse under cold running water. Drain well. Dry with paper towels. Coarsely chop shrimp, if you like. Place in a large bowl.
2. Use a zester or grater to remove lemon peel in long fine strips. Squeeze out 1 teaspoon (5 mL) juice. Stir into shrimp with capers, basil, garlic and olive oil. Then stir in tomatoes. Season with salt and pepper. Heap on toasted baguette slices. Refrigerated, mixture will keep well for half a day.
Nutrients per 1/4 cup
1.1 g protein , 1 g fat , .3 g carbohydrates , .1 g fibre , .1 mg iron , 2 mg calcium , 14 calories , 13 mg sodium
Chatelaine's variation
Stir 1 peeled and diced avocado into the tomato mixture
|
|
member logon
