Recipe of Gordon Ramsay Mike's Shrimp Bruschetta

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's shrimp bruschetta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mike's Shrimp Bruschetta is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Mike's Shrimp Bruschetta is something that I’ve loved my entire life. They’re fine and they look fantastic.

You can use artichokes in oil - just shake them off and drain as much as you can. Fry until onions and garlic are just translucent and shrimp are pink. Mix shrimp, tomato, green onion, olive oil, egg white, Old Bay Seasoning and garlic powder in medium bowl until well blended. Place on baking sheet; broil until lightly toasted on both sides.

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

Cook until the shrimp are pink. Place kabobs on grill over medium heat. In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts. Garlicky shrimp top a simple bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer.

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.

In this shrimp bruschetta, sweet shrimp join tomato, garlic, and parsley to create a bright, flavorful topping for garlicky grilled toasts. Garlicky shrimp top a simple bruschetta topped with pesto, sun-dried tomatoes, capers, feta cheese and topped with a balsamic glaze make this a simple but elegant appetizer. Baguette - A fresh bread is perfect, grilled till is has a nice crunch. 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.

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