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Cajun Shrimp Bruschetta
This is Bree Babin's recipe. for the products.

1.5 lb peeled medium shrimp
Seafood boil
1c grated sharp cheddar cheese
1/2 c chopped gator pickles
1c mayonnaise
1 1/2 tsp hot sauce
1 Tbsp Magic Swamp Dust

French bread, cut into thin rounds
butter for toasting bread

Bring a saucepan of water to a boil. Add a few tablespoons of Seafood Boil. Bring to a rolling boil. Add peeled shrimp. When the shrimp are pink, turn off the heat and let them soak for 5 minutes. Remove the shrimp from the boil and drain them well. Divide in half - 1/2 to be chopped roughly, the other 1/2 to be used as a garnish on top of each bruschetta.  

Preheat oven to 350 degrees.

Combine chopped shrimp, cheese, chopped pickles, mayonnaise, hot sauce, and Magic Swamp Dust in a bowl. Mix well. Let sit in the refrigerator while you toast your bread.

Butter one side of each bread slice. Using a hot skillet or oven broiler, toast bread to a golden brown on one side.  Place spoonfuls of chilled shrimp mixture onto the bread rounds, top each with a cooked shrimp, and bake for 9-10 minutes, until bubbly.

 Makes about 25 pieces