Garlicky shrimp top a simple bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer.
- SERVES: 12-16 CROSTINI
- LEVEL: Super Simple
INGREDIENTS
- 8 ounces 51/60 raw shrimp, shell-on, fresh or defrosted
- kosher salt and freshly ground black pepper
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons butter
- 4 cloves garlic, minced or pressed
- 1 french bread or sourdough baguette
- 3 ounces DeLallo Simply Pesto (about 10-12 teaspoons)
- 3 ounces DeLallo sun-dried tomatoes in oil, slivered (about ⅓ cup)
- 2 ounces DeLallo capers, drained (about 1½ tablespoons)
- 1 ounce feta cheese, crumbled
- 15-20 small, fresh basil leaves, or 4-5 large leaves slivered
- DeLallo Modenacrem Balsamic Glaze for drizzling
DIRECTIONS
- Remove the shells and tails from the shrimp and place in a bowl. Season with kosher salt and freshly ground black pepper. In a sauté pan over medium heat, add 2 tablespoons of the olive oil and 2 tablespoons butter and cook until melted. Add the garlic and cook for 1 minute until it becomes fragrant. Add the shrimp and cook slowly, flipping once, about 4 minutes or just until cooked through. Turn off the heat and let the shrimp sit in the garlic oil.
- Slice the bread into ¼- to ½-inch slices. Place on a baking sheet and brush with the remaining olive oil and toast in the oven until golden brown.
- Slather each slice of bread with 1 generous teaspoon of pesto sauce, then top with a sprinkle of sun-dried tomatoes, 2 garlicky shrimp with sauce, capers, feta cheese and basil leaves. Drizzle with balsamic glaze and serve.
