Shrimp, Avocado, Bruschetta, need I say more? This was like heaven in my mouth. It was the perfect combination of sweet, spice, fresh, tangy, crunchy, deliciousness. I feel confident saying that if you like shrimp, if you like avocado, if you like tomato, if you like cilantro, you will LOVE this.
Truthfully, my kids even loved it, which I was hoping they would hate it and just want oatmeal for dinner because frankly, I did not want to share. This came together so quickly, so easily, and so perfectly it makes me tear up a little.
Today I was out with my kids and bribed them to help me with something, so we headed off to the store tonight to pick out a goodie for their reward. I had a few ripe avocados on my counter and wanted to make guacamole, so I figured I would grab some cilantro while we were at the store. As I was walking to the produce section I passed the bakery and saw this delightful looking whole wheat baguette, and inspiration struck. Why not make an avocado bruschetta?
Anyway, we got home and my kids said they had not had dinner, and when asked, they wanted shrimp for dinner. I only had about a pound, which does not feed 3 hungry kids and one hungry mama, (dad was at work) so I got to thinking, and decided to add it to my bruschetta. I also had a handful of banana peppers picked from my Grandpa’s garden, and they are so good I opted to throw them in as well. I am so glad I did. Delicious!
Make it, you won’t regret it.
Shrimp Avocado Bruschetta
- 1 lb medium shrimp shelled, deveined
- 1/4 c butter
- 2 tbs minced garlic
- 1 ripe avocado diced
- 4 to matoes diced
- 1/2 cup chopped cilantro
- 1 banana pepper fresh
- 3 green onions diced
- 1/2 cup Feta crumble
- 1 whole wheat baguette sliced
- Cook your shrimp in the butter and garlic
- Chop shrimp into pieces
- Chop up tomatoes, pepper, green onion, cilantro, and avocado, stir together.
- Pour liquid off shrimp, maintaining shrimp and garlic, mix with tomato and avocado mixture
- Toast slices of baguette
- Turn oven to Broil
- Place baguette slices on baking sheet, top with shrimp, avocado, tomato mixture
- Sprinkle feta on top
- Broil for about 2 minutes, until feta starts to melt, but before anything burns
- Remove from oven, drizzle just a little bit of balsamic (to taste) over top, serve warm.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
I love my pancake griddle because it is perfect for toasting all of the slices of baguette on. I cooked up a little turkey bacon earlier today that I needed for something for tomorrow, so I did not butter the baguette before toasting it, I just let the minimal amount of bacon fat remaining on the griddle help me get that golden brown crustiness that is so nice on a bruschetta.
I cooked the shrimp, and chopped them into pieces. While they were cooking, I was busy chopping tomato, avocado, onion, pepper, and cilantro.
I mixed it all up, and put it atop my crusty baguette.
Then I added a little Feta crumble for a salty zing. I did not use any spices of any kind, just that wonderful natural flavors in the ingredients. My tomatoes were perfectly ripe, as was my avocado and pepper. If yours are lacking in flavor, feel free to season accordingly.
Then I broiled it for just a few minutes. When I pulled it out, I drizzled a small amount of balsamic over the whole thing, and then dug in! Yummy.
Can you say yum???
Sara Simmons says