We hung some mistletoe. I felt compelled to; it is one of those old-timey Christmas things that it seems people rarely do now. Finding the fresh stuff proved to be impossible. I think I called every florist and grocery store in our city. So, we ended up with a faux version. Which I realized is way better (for now) since I won’t have the same headache again in a year. Number of times Dave has said, “hey, come look at this…” and then bait and switched for a kiss: four.
Cheers to Christmas appetizers!
SHRIMP BRUSCHETTA
Serves 3-4
1/4 cup onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, minced
1 teaspoon oregano
1 tablespoon red wine vinegar
1 pound shrimp
2 tablespoons parsley
1/2 cup feta, crumbled
Olive oil
Crusty bread
Preheat oven to 425 degrees. Saute onion, garlic, red pepper flakes, oregano, and olive oil in a skillet over medium high heat for 5-7 minutes, until tender. Add shrimp and red wine vinegar. Cook shrimp on each side for 1 minute. Remove from heat and stir in parsley. Transfer to 9×9 baking dish and top with feta cheese. Bake in oven for 10-15 minutes, until bubbly. Serve over lightly toasted, crusty bread.
- ¼ cup onion, chopped
- 1 teaspoon red pepper flakes
- 1 clove garlic, minced
- 1 teaspoon oregano
- 1 tablespoon red wine vinegar
- 1 pound shrimp
- 2 tablespoons parsley
- ½ cup feta, crumbled
- Olive oil
- Crusty bread
- Preheat oven to 425 degrees.
- Saute onion, garlic, red pepper flakes, oregano, and olive oil in a skillet over medium high heat for 5-7 minutes, until tender.
- Add shrimp and red wine vinegar. Cook shrimp on each side for 1 minute.
- Remove from heat and stir in parsley. Transfer to 9x9 baking dish and top with feta cheese.
- Bake in oven for 10-15 minutes, until bubbly. Serve over lightly toasted, crusty bread.
