Shrimp, Avocado and Tomato Bruschetta

Just about anything on bread is delicious, especially a grilled piece of crusty French Bread! This bruschetta recipe is a unique take on the classic tomato focused recipe.
Shrimp, Avocado And Tomato Bruschetta | Dishin' With Darla

I like to serve this in a bowl with a side of grilled bread for those to eat with or without. But I have absolutely served as individual appetizers.

This recipe also makes a nice salad too. Place Shrimp mixture on fresh greens and serve with the grilled bread on the side with a little fruit.

Shrimp, Avocado and Tomato Bruschetta

Just about anything on bread is delicious, especially a grilled piece of crusty French Bread! This bruschetta recipe is a unique take on the classic tomato focused recipe.
Prep Time15 mins
Cook Time15 mins
Assembly Time20 mins
Total Time50 mins
Course: Appetizer
Cuisine: Italian
Servings: 25 appetizers

Ingredients

Shrimp and Vegetables Compote

  • 1 lb of raw shrimp (best you can find. Frozen cooked shrimp will change the taste of the dish, and is not as good, but can be done in a pinch)
  • 2-3 ripe avocados (not mushy, cubed small)
  • 2 bunches of green onion (chopped)
  • 1-2 c heirloom cherry tomatoes (red and yellow/orange, cut into fourths)
  • 1 c of corn kernels (fresh if in season)
  • fresh basil (sliced into small ribbons)
  • salt and pepper (to taste)
  • 1 t paprika
  • ½ t cayenne pepper
  • 1 t dill weed
  • 1 clove minced garlic
  • 1 t chili powder
  • 4-5 cloves fresh garlic (coarsely cut )
  • 3-4 T olive oil

Dressing

  • 1 c LIGHT Olive oil
  • ½ c LIGHT Balsamic Vinegar
  • 1 t salt
  • ½ WHITE pepper
  • 1 t basil pesto (or use 2T fresh basil)

Instructions

Bread

  • Grill french bread slices in a skillet on each side until lightly browned. Brush some olive oil on each side of the slices before grilling, and lightly salt each piece while grilling

Dressing

  • Whisk together all of the dressing ingredients in a small bowl, then set aside

Compote

  • Mix together paprika, chili powder, dill, salt, pepper, cayenne.
  • Sprinkle spices over shrimp, rubbing into flesh
  • Let set for 10 minutes in the refrigerator
  • In a large bowl, combine onions, tomatoes, and corn
  • Set aside avocado until the end
  • Season with dressing, drizzled lightly.
  • Season with more salt, pepper and basil as needed

Shrimp

  • Heat a large skillet with 4-5 T of olive oil
  • Add 4-5 quartered cloves of fresh garlic to the oil to season oil and shrimp (do NOT put this garlic in the final compote)
  • Heat on medium-high heat until the oil is hot but not smoking
  • After about 45 seconds, remove the garlic
  • Add shrimp in one layer and cook each side for one minute
  • Place on a plate lined with paper towel to rest
  • Shrimp will continue to cook after removed from the pan. If your shrimp looks a little raw in the middle-SUCCESS- it will cook to perfection while cooling out of the pan
  • When cooled, cut shrimp halfwise if very large, then cut in 3-4 pieces. Modify size if shrimp is on the smaller side
  • Add to a large bowl with vegetables and toss lightly
  • Add avocado and very delicately toss so the avocado doesn't blend into the food
  • Taste and season as needed. May need more salt to bring out all the flavors
  • Gently place into a serving platter
  • Serve with bread alongside, or spoon onto individual pieces of bread and place on a platter
  • ENJOY!

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