[CH] Last Night's Dinner - Shrimp-Crab Bruschetta
RisaG (radiorlg@yahoo.com)
Mon, 21 Jul 2003 13:29:06 -0700 (PDT)
This was the dish I served with our soup last night.
It was a big hit. Very tasty. Of course, if you have
access to fresh crab, use it. I don't. I have to do
with what I can get my hands on in the middle of
nowhere. I am sure it would be fabulous with fresh
crabmeat. It was pretty great the way it was. I used
the most expensive of the canned crabmeat. Make sure,
if you use the canned variety, to use one that says it
is lumps. Costco sells a good canned version with
lumps only. Also, you can find cleaned lump crabmeat
in plastic containers in the seafood dept of most
supermarkets.
Use whatever chile you prefer. I used what the
original recipe called for but I just bought fresh so
it was a bit more powerful than the stuff sold in the
supermarket. I had no homemade ground cayenne.
* Exported from MasterCook *
Shrimp-Crab Bruschetta
Recipe By : adapted from Bon Appetit, 6/01
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
2 tbsp lobster broth -- * see note
8 med raw shrimp -- peeled &
deveined
Bruschetta:
3 scallions -- thinly sliced
2 tbsp Wasabi flavored mayonnaise
2 tsp lemon juice
1/4 tsp pimenton -- ** see note
1 tsp cayenne pepper
1/2 6 oz can crabmeat -- drained well
6 slices french bread -- cut diagonally
basil-infused olive oil -- for
brushing
Place lobster broth and a bit of water in the bottom
of a saucepan. Bring to a boil. Add shrimp and cover.
Cook for 2 minutes. Using slotted spoon, remove shrimp
to cutting board and let cool. Chop coarsely and set
aside.
Mix scallions, mayonnaise, lemon juice, pimenton and
cayenne in medium bowl. Mix in shrimp and crabmeat.
Season with salt and pepper.
Preheat a cast iron griddle. When hot, brush bread
slices with basil oil. Put on grill and grill until
you have nice grill marks on the bread.
Remove and top with shrimp-crab mixture.
Serve.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* To make lobster broth easily, Better than Bouillon
sells a Lobster Base. Use just like other bouillon
type products - add to water. If you have frozen
lobster shells or shrimp shells, boil them in water
for a few minutes with a bit of sea salt and use that
instead.
** Pimenton is Spanish paprika. You can buy it mild or
hot.
I also sprinkled the whole thing with hot sauce and
served it with the bottle on the table.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 7/20/03
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