Mike's Shrimp Bruschetta
Mike's Shrimp Bruschetta

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mike's shrimp bruschetta. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mike's Shrimp Bruschetta This is a basic recipe so feel free to add to this and make it your own! A tasty mix of ocean delights in a seafood sauce with shrimp, roasted mushrooms, green onions and mozzarella cheese, all rolled up in our famous homemade pizza dough and brushed with garlic spread. Mix of lobster meat and shrimp, coated in a creamy sauce and garlic spread, topped with mozzarella cheese and served in our famous pizza dough gondola with a choice of: caesar salad, house salad, waffle chips, regular fries Mix of lobster meat and shrimp, garnished with bacon, mozzarella, lettuce, and tomatoes on our famous submarine bread, with a choice of: caesar salad, house salad, waffle.

Mike's Shrimp Bruschetta is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Mike's Shrimp Bruschetta is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have mike's shrimp bruschetta using 23 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mike's Shrimp Bruschetta:
  1. Make ready Bruschetta
  2. Take 8 Firm Roma Tomatoes [1" chopped]
  3. Make ready 1 can Artichokes [in water-fully drained-chopped]
  4. Take 1/2 cup Purple Onions [sliced]
  5. Prepare 1/3 cup Green Onions [sliced]
  6. Take 4 Garlic Cloves [crushed and minced + 2 whole reserved]
  7. Prepare 1/4 cup Fresh Basil [chopped & packed - reserve some for garnish]
  8. Get 3 tbsp Fresh Parsley [chopped & packed + reserves for garnish]
  9. Get 3 tbsp Sun Dried Tomatoes [packed-fine chop]
  10. Prepare 1/2 cup Fresh Grated Parmesan Cheese [+ reserves for garnish]
  11. Get 1/2 tbsp Sea Salt [+ reserves for garnish]
  12. Prepare 1/2 tsp Fresh Ground Black Pepper [+ reserves for garnish]
  13. Get 1 tsp Italian Seasoning
  14. Take 2 tbsp Quality Olive Oil
  15. Get 1/2 cup Quality Red Wine
  16. Get 1 tsp Onion Powder
  17. Take Seafood
  18. Get 1 Frozen Large Shrimp [raw - de-thawed - de-veined - de-shelled]
  19. Get Breads
  20. Prepare 1 loaf Dense/Heavy Garlic Bread
  21. Get 1 large Baguette Loaf
  22. Prepare Options
  23. Take Balsamic Vinager

Tomatoes - I used heirloom tomatoes for this recipe but feel free to use any tomatoes you'd like. Garlic - Use as much or little as you like. Onion - Today I used red onion as I find it has the best flavor raw. Basil - Fresh is best but dried basil will work as well.

Steps to make Mike's Shrimp Bruschetta:
  1. If using [dried] sun dried tomatoes - place them in 1/2 cup red wine and enough water to cover them. Boil until soft. About 3 minutes. Drain and chop. If not, fine chop and place in frying pan.
  2. If serving a Chilled or Warmed Bruchetta - chop your tomatoes and fully drain your canned artichokes. Gently squeeze artichokes in cheese cloth or a clean towel to complete straining if needed. You can use artichokes in oil - just shake them off and drain as much as you can.
  3. For a Warmed Bruschetta: Add 2 tbs olive oil to your pan, heat it up and add your onions, garlic, sun dried tomatoes and shrimp. Fry until onions and garlic are just translucent and shrimp are pink. About three minutes. You'll want a slight crisp to your veggies so don't over cook them. Or, burn your garlic. ° Shrimp not pictured. It was a little late arriving!
  4. Add your tomato mixture and cook until heated. About 2 minutes. One tip if you have the time: Sit your fresh basil and fresh parsley to the side - add them to your heated tomato mixture and toss 35 seconds before serving.
  5. For a Chilled Bruschetta: Use pre-steamed shrimp instead of the raw called for in the warmed bruchetta. Drain your artichokes well. Mix everything in a large bowl. Allow it all to marinate for at least an hour in the fridge. The sea salt will help pull some additional fluids from both your tomatoes and artichokes.
  6. When ready to serve - mix again - pull contents from marinade bowl and place on toasted bread. Sprinkle tops with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
  7. Pile tomato mixture on top of toasted seasoned bread. Sprinkle with fresh shaved Parmesan Cheese and garnish with fresh basil, parsley, black pepper and sea salt.
  8. Slice bread 1" thick and grill [or toast] until scored and crispy. Add butter, garlic butter, olive oil or scrape grilled bread tops with raw garlic cloves while the bread is still warm.

I disagree with those who advise others to seed the tomatoes. The true flavor of the bruschetta is on the "sauce" that forms from the tomatoes'juices, olive oil, and seasonings marinating together. Smoked Salmon Bruschetta. four charbroiled baguettes each with a layer of fresh mozzarella and topped with a thin slice of smoked salmon, capers and extra virgin olive oil. Grilled Shrimp. with Alabama White sauce. All reviews smoked trout coconut shrimp bruschetta hamburger drunken bread wine menu wine flight truffle oil pico de gallo great atmosphere vegetarian options the sweet potato. inventive and reasonably priced you cannot go wrong at Mike's Wine Dive.

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