Ingredients Jump to Instructions ↓

  1. 2 cups 292g / 10oz Small individual broccoli florets - rinsed

  2. 1 lb 454g / 16oz Shrimp in their shells

  3. 2 Good-quality Italian bread - (to 4) - large, thick slices (preferably not the baguette variety)

  4. 1/4 cup 59ml Extra-virgin olive oil

  5. 1/2 cup 118ml Finely-julienned red or yellow bell pepper

  6. 1 cup 237ml Garlic clove - very thinly sliced (small)

  7. 2 tablespoons 30ml Dry white wine - (to 4 tbspns)

  8. 1/4 teaspoon 1 1/3ml Dried red pepper flakes Salt - to taste

  9. 1/4 cup 10g / 0.4oz Snipped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread (how many slices of bread you toast depends on the size of the bread). Center the grilled bread in the middle of two dinner plates. Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta. This recipe yields 2 servings.


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