SHRIMP BRUSCHETTA

December 10, 2012

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 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: 4. Cheers to Christmas appetizers!

SHRIMP BRUSCHETTASHRIMP 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.

SHRIMP BRUSCHETTA
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 degrees.
  2. Saute onion, garlic, red pepper flakes, oregano, and olive oil in a skillet over medium high heat for 5-7 minutes, until tender.
  3. Add shrimp and red wine vinegar. Cook shrimp on each side for 1 minute.
  4. Remove from heat and stir in parsley. Transfer to 9x9 baking dish and top with feta cheese.
  5. Bake in oven for 10-15 minutes, until bubbly. Serve over lightly toasted, crusty bread.

 

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