• All
  • Products Only
  • Recipes Only

Shrimp Brushetta



Quick and easy

Quick and easy

Quick and easy

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 aside.

Combine the Crisco Extra Virgin Olive Oil and vinegar in a measuring cup. Stir the mixture with a fork until blended. Divide the mixturein half and pour each half into the two zipper bags. Seal the bags and refrigerate for 30 minutes to marinate.

Heat the oven to 350F. Spray both sides of the sliced Italian bread with the Crisco No-Stick Spray and place on a large baking sheet. Bake the 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 the shrimp to taste with salt and pepper.Place the shrimp in a small serving bowl. Place the marinated, dicedtomatoes in another small serving bowl. Allow guests tomake their brushetta with the toast, tomatoes and shrimp
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating

Be the first to rate this recipe.

Have you tried this dish? Let others know what you think!