Bruschetta with shrimp and marinara sauce
Votes: 2
Time: 20 min.
Complexity: easily
Complexity: easily
Bruschetta with shrimp and marinara sauce - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Baguette, cut into thin slices
- Olive oil
- Salt
- 230 g peeled sea shrimp
- 1 tbsp. l. chopped chives, and more for sprinkling
- 1 tbsp. l. chopped parsley
- 1 tsp dried pepper flakes
- 1 teaspoon finely grated lemon zest
- 1/2 tsp paprika
- Pinch cayenne pepper
- Marinara sauce (see recipe) Here)
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Cooking the dish according to the recipe:
- Place baguette slices on a baking sheet. Brush with olive oil and sprinkle with salt. Bake in a preheated oven at 220°C (425°F) until golden brown, about 7 minutes. Remove the bread slices from the oven and let cool slightly.
- In a bowl, combine shrimp, chives, parsley, pepper flakes, lemon zest, paprika, 1-2 tablespoons olive oil, and a pinch of cayenne pepper. Place shrimp in a preheated skillet and fry for 2-3 minutes on each side.
- Coat the bread slices with marinara sauce. Top with shrimp, drizzle with olive oil, and sprinkle with chives.
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