Wednesday, October 20, 2010

Pumpkin-Shrimp Bruschetta





ingredients

  • 20    fresh or frozen peeled and deveined jumbo shrimp in shells
  • 1  cup  canned pumpkin
  • 1/2  cup  crumbled goat cheese, at room temperature (2 ounces)
  • 1  tablespoon  lemon juice
  • 1  tablespoon  honey
  • 1  cup  arugula
  • 1/2  cup  finely chopped red onion
  • 1/2  cup  toasted pumpkin seeds*
  • 1/4  cup  bottled Italian vinaigrette salad dressing
  • 20  3/4-inch-thick slices  baguette-style French bread
  • 2  tablespoons  olive oil
  • 2  ounces  Parmesan cheese, shaved (optional)

Directions

1. Peel and devein shrimp, if desired, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

No comments:

Post a Comment