Greek Shrimp Bruschetta - Courtesy of Coastal Living Magazine
So Easy - So Delish!
Here's what you need to get started:
olive oil, divided
small fresh shrimp, peeled and deveined
large plum tomatoes, seeded and finely chopped
sliced green onion
crumbled feta cheese
finely chopped parsley
fresh lemon juice
minced fresh thyme
French baguette, cut diagonally into 1/4 inch-thick slices
Heat 1 tablespoon oil in a large skillet over medium-high heat. Saut� shrimp and garlic 3 to 4 minutes until shrimp are cooked.
Transfer to a small bowl and chill.
tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large
bowl; stir in shrimp. Refrigerate until ready to serve.
bread slices on a baking sheet; brush bread with remaining olive oil.
Bake at 375� for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture
onto each bread slice.
Here's a great sustainable seafood recipe from the Monterey Bay Aquarium's "Seafood Watch" Program! For more wonderful recipes check their website http://www.montereybayaquarium.org/Seared Scallops with Chorizo and Potatoes
--Serves 6-8 as taco fillings or as a tapas
Easy Directions:For the potatoes:
- 1 pound red-skin boiling potatoes (about 4 medium), cut into �-inch pieces
- 1 pound scallops
- 2 tablespoons vegetable or olive oil
- Freshly ground black pepper
- 12 ounces fresh Mexican chorizo sausage (about 1� cups), casing removed
- 4 large green onions, roots and withered outer leaves trimmed off, cut into �-inch pieces
- Corn tortillas (optional)
Half fill a 4-quart saucepan with water, add 1 tablespoon of salt and
bring to boil.Add potatoes and simmer over medium heat until tender,
about 12 minutes. Drain.For the scallops
Pat scallops dry with
paper towels. Heat a 12-inch skillet or griddle over medium-high heat.
For best results, choose a skillet or griddle that is heavy and
nonstick or well-seasoned cast iron.
Add oil and, when quite hot, add scallops in an uncrowded layer.
Sprinkle with salt and pepper. Sear, turning occasionally, until
golden, about 2 minutes total. With high heat, the scallops will sear
Scoop onto a wide plate.
To finish and serve:
Place chorizo and green onions in skillet. Cook over medium heat,
breaking up any clumps of chorizo, just until sausage has rendered its
fat, 6-7 minutes.
Add drained potatoes and continue cooking, occasionally scraping up any
sticky bits, until potatoes begin to look crusty-brown, about 15
Meanwhile, cut the scallops into pieces that resemble the diced potatoes.
When the potatoes are browned, add scallops. Mix everything together as the scallops heat for a minute or so.
Scoop the mixture into a serving bowl and set before guests. For tacos, serve with corn tortillas.
Enjoy!Here's one of our favorite serving bowls, beautiful Cockle Shell Bowl to show off your seafood masterpiece!
Large , hand painted shell shaped bowl is microwave and dishwasher safe! Only $22.99 - online and in stock! (simply click on our image to order today!)
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