Bruschetta with fried tomatoes and shrimps
12 servings
10 minutes
Bruschetta with sautéed tomatoes and shrimp is an exquisite blend of Italian tradition and marine flavor. Hailing from sunny Italy, bruschetta has always been a symbol of simple yet refined appetizers, where crispy bread serves as a base for endless topping varieties. In this version, tender shrimp, juicy tomatoes, and aromatic garlic are sautéed to create a rich, slightly tangy composition enhanced by olive oil and rice vinegar. The crispy bread soaked in these flavors turns each serving into a true gastronomic celebration. Served as an appetizer or light dish, this bruschetta is perfect for warm evenings with a glass of white wine that highlights the freshness of the seafood. Its ease of preparation makes it a favorite choice for both family dinners and festive gatherings.
1
Leave part of the shrimp (boiled, peeled), chop the rest finely and transfer to a bowl. Add chopped tomato, ketchup, minced garlic, and parsley. Pour in olive oil and rice vinegar, season with salt and pepper. Mix well and send to fry in a pan.
- Peeled shrimp: 400 g
- Tomatoes: 2 pieces
- Ketchup: 2 tablespoons
- Garlic: 1 clove
- Parsley: 20 g
- Olive oil: 2 tablespoons
- Rice vinegar: 1.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Slightly toast the pieces of bread drizzled with olive oil on the grill or in a pan (can be replaced with a toaster) on both sides until golden brown.
- Olive oil: 2 tablespoons
- White bread for toast: 12 pieces
3
Place toasted bread on a plate, add 1 tablespoon of shrimp-tomato paste on each slice, and top with shrimp and fresh herbs.
- Peeled shrimp: 400 g
- White bread for toast: 12 pieces
- Parsley: 20 g