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Greek Shrimp Bruschetta

Greek Shrimp Bruschetta


  • 1/3 cup olive oil, divided
  • 3/4 pound small shrimp, peeled and deveined
  • 1 1/2 tablespoons minced garlic
  • 2 large plum tomatoes, seeded and finely chopped
  • 1/2 cup green onion, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup parsley, finely chopped
  • 1 tablespoon lemon juice, fresh
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon Greek seasoning
  • 1 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 shrimp to a small bowl and chill.
  3. Combine tomatoes, 1 tablespoon olive oil and next 6 ingredients in a large bowl; stir in shrimp.
  4. Refrigerate until ready to serve.
  5. Place bread slices on a baking sheet; brush bread with remaining olive oil.
  6. Bake at 375 degrees F for 8 minutes.
  7. Spoon 1 heaping tablespoon shrimp mixture onto each bread slice.

Yield: 2 dozen

Recipe credit: Coastal Living, July 2004.

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