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Pumpkin-Shrimp Bruschetta

Makes: 20 servings Yield: 20 appetizers
Start to Finish 35 mins
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)
  • Servings Per Recipe 20,
  • cal. (kcal) 116,
  • Fat, total (g) 5,
  • chol. (mg) 37,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 8,
  • vit. A (IU) 1992,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 156,
  • Potassium (mg) 122,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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