Prawn Bruschetta Recipe Washington DC

Cooks intimidated by seafood recipes can gain confidence with a tasty appetizer perfect for late summer -- grilled prawn bruschetta.

Don’t let the word prawn induce panic; it’s a common term for any large shrimp. (A true prawn has a thinner body and longer legs than a shrimp and an average length of 3 inches or 4 inches). And don’t be put off by the word “bruschetta.” It’s an Italian word meaning grilled, garlic-infused bread with a topping.

This recipe, adapted from the makers of Crisco’s new line of olive oils, combines prawns, ripened tomatoes and fragrant herbs on Italian bread. It takes just 10 minutes to prepare and 5 to 7 minutes to cook. Simple yet very impressive.

GRILLED PRAWN BRUSCHETTA

8 vine-ripened tomatoes, seeded and chopped

2 cups good quality extra-virgin olive oil, divided

1/2 cup chopped, fresh rosemary leaves, divided

2 tablespoons red wine vinegar, divided

Salt and freshly ground pepper to taste

16 prawns (large shrimp), peeled and deveined

Nonstick cooking spray

8 thick slices crusty Italian bread

2 garlic cloves, peeled, cut in half

Marinate chopped tomatoes in a bowl with 1 cup olive oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes. In a separate bowl, marinate shrimp in remaining 1 cup olive oil, 1/4 cup rosemary leaves, 1 tablespoon red wine vinegar and salt and pepper for 30 minutes.

Drain shrimp (discard marinade) and grill (or broil) on both sides until cooked through, just a few minutes total.

Preheat oven to 350 degrees. Place Italian bread slices on a baking sheet. Spray both sides of bread with nonstick cooking spray. Rub each piece with cut garlic. Sprinkle with salt and pepper to taste. Bake 5 minutes or until lightly golden brown. Top toast with tomatoes and shrimp; garnish with rosemary. Serves 4.

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