HEB logo
Shrimp Brushetta
Prep Time:
15 minutes
Cook Time:
Grill Time: 7 minutes Marinate time: 30 minutes
12 servings

24 H-E-B ez peel large shrimp peeled & deveined

1/2 cup Fresh basil leaves thin sliced

1 can (28 oz.) H-E-B diced tomatoes drained

4 H-E-B Ready, Fresh, Go!® garlic cloves chopped

1/2 cup Crisco extra virgin olive oil

2 tablespoons H-E-B red wine vinegar

1 loaf H-E-B bakery sliced italian loaf

1 Crisco no-stick spray


Peel the H-E-B EZ Peel shrimp and slice each shrimp lengthwise. Place
the shrimp in a zipper bag and add 1/4 cup of sliced basil and 1/2 of
chopped garlic; set aside.
Combine the drained diced tomatoes, 1/4 cup of remaining sliced basil
and 1/2 of remaining chopped garlic in another zipper bag and set asid
Combine the Crisco Extra Virgin Olive Oil and vinegar in a measuring c
up. Stir the mixture with a fork until blended. Divide the mixturein h
alf and pour each half into the two zipper bags. Seal the bags and ref
rigerate for 30 minutes to marinate.
Heat the oven to 350F. Spray both sides of the sliced Italian bread wi
th the Crisco No-Stick Spray and place on a large baking sheet. Bake t
he bread for 5 to 10 minutes until crisp and slightly golden. Arrange
the toasted bread on a serving platter.
Heat a large skillet over high heat for 3 minutes. Drain theshrimp and
stir-fry in the hot skillet for 2 to 3 minutes or until pink.Season t
he shrimp to taste with salt and pepper.Place the shrimp in a small se
rving bowl. Place the marinated, dicedtomatoes in another small servin
g bowl. Allow guests tomake their brushetta with the toast, tomatoes a
nd shrimp

Nutritional Information

No Nutritional Information Available