As soon as I saw this Pepper and Shrimp Bruschetta prepared by Laila Ali and Carla Hall on The Chew, I knew I wanted to make it for ya’ll. It looked so simple, yet delicious, I had to try it out.
Okay, confession time…I have not eaten that much bruschetta in my life. I hardly ever order it in a restaurant and just haven’t come across it much otherwise. I don’t know if all bruschetta is this darn good, or not, but I absolutely loved this dish. Loved it. In fact, I would say it’s my favorite dish on the blog so far. Yes, it’s that good.
Here’s how my recipe is slightly different from the one on The Chew: I used French bread instead of whole wheat, I used minced garlic instead of sliced in the shrimp pepper mixture, I also omitted cilantro. Just not a huge cilantro fan. If you like cilantro, add fresh chopped cilantro leaves at the end, just before serving. Also, I would recommend chopping the shrimp in slightly smaller pieces than you see in the pictures. The larger pieces had a tendency to jump ship (fall off the toasts).
Serve as an appetizer or even for lunch, which is what my friend Kim and I did. Thanks for helping with the recipe testing, Kim. I had a blast:)
Shrimp Bruschetta Inspired by The Chew
- 1 yellow or orange bell pepper (seeded and diced)
- 1 green bell pepper (seeded and diced)
- 1 red bell pepper (seeded and diced)
- 1 onion (finely diced)
- 1 pound medium or large shrimp (peeled and deveined; tails off)
- 1/2 jalapeno pepper (minced)
- 1 teaspoon minced garlic (I used the jarred style)
- pinch red pepper flakes
- 1 loaf of French or Italian bread (thinly sliced)
- 1 whole garlic clove
- dried parsley (for garnish, if desired)
- Salt and pepper
- Extra virgin olive oil
- Heat oven to 350 degrees.
- Heat a large saute pan over medium heat with a few tablespoons of olive oil. Add onion, cook and stir until it begins to soften, and then add the peppers. Add a pinch of salt and cook until peppers are slightly softened. Remove from heat.
- Place bread on a baking sheet and lightly toast. Remove bread from oven and use the garlic clove to flavor the toast by scraping over each piece.
- Heat a large pan over medium high heat with a few tablespoons of olive oil. Add shrimp to pan and season with salt and pepper. Add a pinch of red pepper flakes. Cook and stir shrimp for about a minute. Add the jalapeno and minced garlic. Continue cooking and stirring until shrimp is light pink and cooked through, 1 to 2 minutes. Be careful not to overcook. Remove from heat, let cool slightly and chop shrimp into small pieces.
- Combine shrimp and pepper mixture. Add dried parsley, if desired. Serve over toasted bread.
If, dear reader, you never try another recipe on this blog, please, oh please, try this. If you are a shrimp fan, you’re gonna love it!
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