3 (1)

Categories: 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.

Each serving:
200 calories; 463 mg sodium; 99 mg cholesterol; 8 grams fat; 1 gram saturated fat; 18 grams carbohydrates; 13 grams protein; 1.75 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Cantonese Chinese New Year dumplings
Twenty6 purple pickled cauliflower
Insalata tricolore
Crostini with English pea puree and Greek yogurt