grilled shrimp bruschetta

Grilled Shrimp Bruschetta

grilled shrimp bruschetta

Originally an appetizer hailing from Italy, bruschetta is an appetizer that gets its name from the Roman bruscare, meaning to roast over coals.  Traditionally prepared in Italy on a grill called a brustolina, preparing this dish of Grilled Shrimp Bruschetta over fire perfectly evokes our family’s Italian Heritage (I know, with a name like Holter you wouldn’t believe it, but the Yarusso and Landucci sides of the family would certainly set you straight).

This is not a centuries-old family recipe that made the way to Ellis Island in my grandfather’s pockets, but it is a divine appetizer that draws upon the flavors of the old country with an easy modern interpretation. 

 

Grilled Shrimp Bruschetta

Ingredients:

  • 18-20 medium raw shrimp (peeled & deveined)
  • 3 Tbsp. olive oil
  • 2 Tbsp. Croix Valley Garlic BBQ Booster (or Garlic Dust BBQ Dry Rub – see recipe below)
  • 2 medium sweet onions (sliced)
  • 1 stick & 2 Tbsp. butter
  • 3 cloves garlic (minced)
  • 1 Italian baguette
  • 2 Roma tomatoes (diced)
  • 1 ½ cups shredded Asiago & Parmesan cheese
  • 2 sprigs Oregano (leaves removed from stem & chopped fine)
  • 2 large leaves Fresh Basil (finely chopped)

Garlic Dust BBQ Dry Rub:

  • ½  Cup Turbinado Sugar
  • ½  Cup Granulated Garlic
  • ¼  cup Kosher Salt
  • ¼  cup Black Pepper
  • 2 Tbsp. Minced Garlic
  • 2 Tbsp. Granulated Onion

Directions:

  1. Skewer shrimp. Brush with olive oil and sprinkle with BBQ Booster or Garlic Dust.
  2. Preheat grill to medium-high heat (appx. 375°).
  3. Grill shrimp skewers for 2 minutes on each side then remove from heat. Remove from skewers and set aside. 
  4. Sautee onions in cast iron skillet with 2 Tbsp. butter until onions are translucent and slightly caramelized (appx. 15 minutes).
  5. To the skillet, add the Roma tomatoes, oregano, basil and 1 clove of minced garlic. Cook for an additional 4-5 minutes.
  6. Combine 1 stick of softened butter with 2 cloves of minced garlic. 
  7. Cut baguette on the bias to approximately ½ in width. 
  8. Brush the garlic butter on both sides of each slice of bread. 
  9. Place a spoonful of the tomato/onion mixture on top of each slice of bread. Place 1 shrimp on top. Top with cheese. 
  10. Transfer to grill until bread is lightly toasted on the bottom and cheese is melted. 

Yield:  

18-20 Shrimp Bruschetta

Keep on grillin!



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