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Pumpkin-Shrimp Bruschetta

  • Makes: 20 servings
  • Start to Finish: 35 mins

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 ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 37 mg chol. ,
  • 156 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 8 g pro.

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