Tuesday, January 20, 2009

Sautéed Succotash Bruschetta Topped with Grilled Shrimp

A mixture of veggies and a dash of spice makes this great appetizer one that you can play with and serve again and again.

1 (16-ounce) loaf French bread, cut into (1/2-inch thick) diagonal slices
Olive oil

1 tablespoon olive oil
1 small white onion, peeled and finely diced (about ½ cup)
1 medium green bell pepper, seeded and cut into ¼-inch dice (about ½ cup)
1 (14.5-ounce) can diced San Marzano tomatoes
1 (10-ounce) package frozen white corn, thawed
1 (10-ounce) package frozen lima beans, thawed
¼ teaspoon hot paprika
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper

2 pounds large uncooked shrimp, peeled and deveined (about 36)
¼ cup olive oil
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 teaspoon dried oregano
¼ teaspoon hot paprika

Heat a grill pan over medium high heat. Brush both sides of the baguette slices with olive oil. Grill the bread, turning once, until both sides are golden, about 3 to 4 minutes total. Continue until all of the bread has been toasted.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onion and pepper and cook until just soft, about 3 to 4 minutes. Stir in the tomatoes, corn and lima beans. Add the paprika. Stir in the parsley. Simmer until the liquid reduces slightly, about 10 minutes. Season with salt and pepper. Keep warm.

Heat a grill pan over medium high heat. Place the shrimp into a bowl. Toss with ¼ cup olive oil, garlic paprika, oregano and season with salt and pepper. Grill the shrimp in the pan, turning once until they are opaque, about 2 to 3 minutes per side.

Place the bruschetta onto a platter. Place a spoonful of succotash onto each one. Top with a grilled shrimp. Garnish with additional fresh parsley.

Servings: 36 bruschetta
Preparation Time: 10 minutes
Cook Time: 10 minutes for succotash and 10 minutes for shrimp

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