Tandoori Shrimp Bruschettas
Tandoori Shrimp Bruschetta is exactly what the name suggests! A spice infused riff on the classic Italian Antipasti Bruschetta. This variation in my kitchen also uses wholegrain sourdough. I confess, I am hooked on to Bread Alone’s Whole Wheat Sourdough. It is something that I have to pick up every visit to the farmers market. Of course, this Tandoori Shrimp Bruschetta would be great on any kind of bread. Like all my recipes, try it and then make it your own. Easy, cozy and comforting this make a perfect light meal, substantial appetizer and just a good addition to any table. One of those recipes that has survived the test of time in my life.
Saturday afternoons are about dance classes for Deepta and easy meals for us. Lately, she has been rather good about practicing herself. Her teacher is old school and takes her art form seriously. In addition to helping her learn dancing, in some ways, I feel it helps her learn discipline. Bottom line to accommodate the afternoon dance routine, I keep trying to find easy to make meals. This Tandoori Shrimp Bruschetta is one of them. And it your are looking for a little more, try this Rawa Dhokla.
What exactly is Bruschetta
It is at baseline a very simple affair. Good quality, bread, garlic, tomato, basil and olive oil. Traditionally the bread is grilled and then rubbed with garlic. It is then topped with chopped tomatoes and garlic marinated in olive oil. Finishes with some basil. Pure and simple, the flavors of summer made easy.
Adding a touch of Masala makes it a Tandoori Shrimp Bruschetta.
Technically, like all Tandoori style dishes, tandoori shrimp is marinated and then grilled. Here I do a quick marinade and then pan sear the shrimp, while the bread is soaking the juices from the chopped tomatoes. To finish, I add cilantro and basil. Why settle for one herb when you can have two. The result is a little elevated and a little Indian and lots delicious.
This tandoori shrimp bruschetta offers a great medley of classic bruschetta flavors with a hint of Indian
Ingredients
- 10 slices of your favorite wholegrain bread
- 1/4 cup plus 2 tablespoons olive oil
- 4 medium tomatoes or 1/2 cup grape tomatoes
- 1/4 cup plus 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 teaspoons salt, divided
- 12 teaspoon red pepper flakes
- 1/2-pound medium sized tail on shrimp
- 2 teaspoons tandoori masala
- 1 tablespoon finely chopped cilantro
- A few fresh basil leaves, torn (optional)
Instructions
- Pre-heat the oven to 325 degrees. Cut the bread into 2–3-inch pieces. You want the slices to be about the size of a baguette so how you cut it depends on the size of the bread you are using.
- Arrange the slices on a baking sheet and allow the bread to crisp up. This takes about 10 minutes.
- Dice the tomatoes and place in a mixing bowl, add in the olive oil, garlic, half the salt and red pepper flakes.
- Toss the shrimp with the remaining salt, 2 tablespoons of oil and the tandoori masala and allow it to rest for 15 minutes.
- Heat a pan and add the shrimp and sear the shrimp until cooked through and crisped at spots. The shrimp will curl and turn reddish pink.
- To assemble, top each slice of bread with the tomato mixture. Top with one piece of the shrimp.
- Sprinkle with the cilantro and basil and enjoy!
- Place the bread in the oven and cook for 15 minutes, until the bread is crisp and warm.
- Remove the baking tray and top the bread with some of the prepared shrimp mixture, take care to add a little of the soaking liquid but not too much.
- Increase the oven temperature to 350 and place the baking tray back into the oven and bake for 10 minutes.
- Remove from the oven, garnish with cilantro and serve immediately. The "kids" liked it so much they modeled their happiness for me. We had this with pretty and fruity sangria, I shall share the recipe shortly.