Pumpkin-Shrimp Bruschetta

Pumpkin-Shrimp Bruschetta Enlarge Image
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18 users rated this recipe an average rating of 4.5
Makes:
20 servings
Yields:
20 appetizers
Start to Finish:
35 mins
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Pumpkin-Shrimp Bruschetta

Ingredients
20
fresh or frozen jumbo shrimp in shells
1
cup canned pumpkin
1/2
cup crumbled goat cheese, at room temperature (2 ounces)
1
tablespoon lemon juice
1
tablespoon honey
1
cup arugula
1/2
cup finely chopped red onion
1/2
cup toasted pumpkin seeds*
1/4
cup bottled Italian vinaigrette salad dressing
20
3/4-inch-thick slices baguette-style French bread
2
tablespoons olive oil
2
ounces Parmesan cheese, shaved (optional)

Directions

  1. Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
  2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
  3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
  4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
  5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

From the Test Kitchen

*Test Kitchen Tip:

To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

Nutrition Facts

(Pumpkin-Shrimp Bruschetta)
    Per serving:
  • 116 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 37 mg chol.,
  • 156 mg sodium,
  • 10 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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