SHRIMP BRUSCHETTA

Eric introduced us to this magnificent appetizer at one of his favorite bars in LA – The York.  He then duplicated it for our family when we were celebrating Justin and his twin sister Joni’s birthdays a few years ago.  When he sat the cookie sheet down they were all devoured in about 20 seconds.  Every time I go to LA we have to go to The York to have it, but honestly Eric has done a fabulous job making his own recipe of it. I copied it out of his blog (Thehushpuppie.blogspot.com) so the print is different -- please excuse my laziness on not re-typing this one.  If you like shrimp, tomato bruschetta, and a white wine butter sauce, you will go bonkers for this dish – we all do!!

Ingredients:

French bread or baguette (sliced)
canola oil
1 lb. shrimp (peeled and deveined)
Eric’s seafood seasoning (on the blog under Seasonings)
1 bunch/pkg. micro greens or arugula

for Tomato Bruschetta:
3-4 large ripe tomatoes, diced (more if smaller)
1/2-1 small onion, diced
1 clove garlic, diced
3-4 basil leaves, diced
2 tbsp. olive oil
1 tsp. balsamic vinegar
black pepper to taste

for White Wine Butter Sauce:
3 tbsp. butter
1 tbsp. flour
1/2 c. white wine
3/4 c. chicken broth

First, prepare the tomato bruschetta: combine diced tomatoes, onion, garlic, basil, olive oil, balsamic vinegar, and black pepper in bowl or tupperware and refrigerate. This may be made in advance (or I suppose you could get pre-made bruschetta, but it won't be as good).

Next, prepare toast: preheat oven to 450 degrees, slice toast and arrange onto cookie sheet. Do not place in oven yet.

Then, season and prepare shrimp.  Also, to spread the measly one pound of shrimp over the whole appetizer slice each shrimp down the middle lengthwise to create two halves. Set aside in fridge.

Now the next ten or so minutes is gonna happen fast and be kind of busy. The more kitchen help you can get the better. Toast bread for about 3-4 minutes and remove to cool slightly. Move on to sauce.

White wine sauce: whisk together butter with flour in a small saucepan on low-medium heat. Once smooth add white wine and broth. Stir until blended and continue to cook on medium heat until begins to bubble, then reduce heat to let thicken.

But wait! While you or someone else in the kitchen stirs the white wine sauce until it bubbles you must cook the shrimp.

Heat a heavy skillet with several tablespoons of canola oil on medium-high heat. Once fully heated toss in shrimp and spread evenly over the skillet. After about one minute (assuming your heat is high enough) flip shrimp with metal spatula. After about one more minute gently flip shrimp again and continue to toss and flip them for another 45 seconds to a minute until shrimp appear to have been cooked thoroughly. Be careful not to overcook them.

Finally, layer greens over toast then bruschetta, then shrimp, then drizzle with wine sauce. Serve immediately.