+
3 (1)

Appetizers, Fish and Shellfish

Capri shrimp salad bruschetta

Capri shrimp salad bruschetta
Genaro Molina / Los Angeles Times

Bruschetta, the traditional Italian garlic bread grilled over coals or wood, is a good appetizer for summer entertaining. The grilled surfaces of the bread are rubbed with cut garlic, then drizzled with olive oil and typically served with toppings. I ... Read more

Total time: 15 minutes | Serves 4
  • 10 large cooked shrimp (about 1/2 pound), peeled and cut into 1/3-inch dice
  • 2/3 cup minced fennel
  • 2 tablespoons light mayonnaise
  • 1 tablespoon minced red onion
  • 1 tablespoon snipped fresh dill
  • 2 teaspoons capers, drained
  • 1/8 teaspoon dried red pepper flakes
  • 4 firm cherry tomatoes, quartered
  • 4 warm slices basic bruschetta
  • Small dill sprigs, for garnish

Step 1Combine the shrimp, fennel, mayonnaise, red onion, dill, capers and red pepper flakes in a bowl. Toss to mix. (This can be made a day ahead and refrigerated.) Toss in the tomatoes.

Step 2To serve, spoon the shrimp salad on warm bruschetta slices, dividing evenly. Garnish with dill sprigs. Serve immediately.


HAVE YOU TRIED


“Blackened” Snapper with Crunchy Pickle Salad
“Blackened” Snapper with Crunchy Pickle Salad

Sauce mignonette
Sauce mignonette

Rubuh' (roast veal stuffed with spiced ground meat and rice)
Rubuh' (roast veal stuffed with spiced ground meat a...

Fuyu persimmon salad with cumin-lime vinaigrette
Fuyu persimmon salad with cumin-lime vinaigrette

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Latkes a la huancaina (Latkes with Peruvian pepper and fresh cheese sauce)
Gougères, Gruyère, piment d’Espelette
Beet and burrata salad
Mongolian lamb patties