Friday, June 13, 2014

Greek Shrimp Bruschetta ... Opa!

[Food Day Friday ... where I show you what I've been tinkering with in the kitchen. Mr. Dude gets a lot of air time on here about some of the projects he's working on or the things he's reading or thinking about. But rest assured, my entire life does not revolve around Mr. Dude's nerdiness - so here's to the foodies!]
Ever since the arrival of Little Guy, Mr. Dude and I have found that date nights at home are easy-peasy: no finding a babysitter, no prepping Little Guy to be with said babysitter, no rushing to get out the door on time to wherever we have reservations or tickets for ... not to say that we don't get out at all - it's just our M.O. to have "date night in". Heck, after our standard college $10 coffee date for so many years, eating a nice meal and sharing a bottle of wine feels extravagant!

On my selfish side, "date night in" gives me the chance to make food that's a little more elaborate or time-consuming. Sometimes it's more expensive than how we'd eat for the rest of the week. Usually it just requires a little more concentration to be sure I'm following the recipe as I should be.

That's difficult to do if you've got a munchkin attached to your jeans as you try to move around the kitchen.

Did we mention that Little Guy likes to be wherever we are? It can make simple house chores take at least 100 x as long as they should. Good thing he's cute!

But I digress ...

Where were we? Oh yeah. Date night.

This recipe isn't really difficult so much as it just feels fancy. Pair it with a good red, plate it well, and you feel like you're at happy hour at a nice neighborhood restaurant.

Greek Shrimp Bruschetta

Coastal Living July 2004
Yield: 2 Dozen [feeds 4-6]

1/3 cup olive oil, divided
3/4 pound small fresh shrimp, peeled and deveined
1 1/2 tablespoons minced garlic
2 large plum tomatoes, seeded and finely chopped
1/2 cup sliced green onion
1/2 cup crumbled feta cheese
1/4 cup finely chopped parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh thyme
1 teaspoon Greek seasoning
1 French baguette, cut diagonally into 1/4 inch-thick slices

  1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté shrimp and garlic 3 to 4 minutes until shrimp are cooked.
  2. Transfer to a small bowl and chill.
  3. Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp. Refrigerate until ready to serve.
  4. Place bread slices on a baking sheet; brush bread with remaining olive oil. Bake at 375º for 8 minutes. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.
[Steph's Notes]
  1. I used the shrimp from Trader Joe's - no peeling or deveining! And I didn't have time to chill them in the fridge since I started dinner prep so late, so they sat in a bowl in the freezer whilst I prepped the veggies and bread. 
  2. Small sugar plum tomatoes took a little more work to de-seed, but were easier to dice into smaller pieces. And they had more flavor than large plum tomatoes, in my opinion. 
  3. Trader Joe's crumbled feta with herbs mixed in meant that I didn't worry about not having "Greek seasoning" on hand. Most companies use some combination of garlic, onion, oregano, mint, thyme and/or lemon. I'm cheap, so I buy all of those separately and then combine them as I need to. 
  4. We were both full after 3 of these [I put a very large heaping spoonful on our baguette slices], and the leftovers lasted for a couple of days. Bonus: we used a slice of toasted Dave's Killer bread when we ran out of baguette slices, and it was super tasty! 

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