Bright Ripe Tomatoes and Fragrant Basil are Summer’s Bounty
With so many summer tomatoes and basil around it’s easy to put together a spectacular dinner like this Bruschetta with Garlic Shrimp and Pesto. The recipe starts with a base of crispy grilled garlic bread slices which are topped with garlicky sauteed shrimp, mozzarella and pesto sauce. It’s a garlic bonanza for sure.
Pesto with Basil and Spinach is the Perfect Blend
Despite the fact that I do not have a green thumb, the basil didn’t seem to notice. I have basil everywhere in pots and I wanted to be sure to use it. To make the best pesto, I find that it is best to add half fresh baby spinach and half basil. Basil alone seems a bit bitter and the spinach smoothes out the flavors and gives the sauce a bright green color.
If you want to shorten your prep time for this recipe, by all means use jarred pesto such as Delallo Simply Traditional Basil Pesto which I think is just the best. If you want to knock yourself out and make the very best homemade pesto, find it right here on the blog: Spinach Basil Pesto
Grilled Garlic Bread is a Crispy, Crunchy Base
For the garlicky bread, I start by melting a bit of butter and heating it with some olive oil and garlic for just a minute or two to temper the garlic. Once the mixture is warm, I place the bread slices in the pan (I prefer sourdough but any dense bread will do) and wiggle them around until they are coated on both sides with the garlic and oil mixture.
I grill the bread on either an outdoor or indoor grill until toasty brown and set them aside while I make the shrimp. In the same pan in which you coated the bread slices, add a bit more butter, olive oil and garlic and saute the shrimp until they are cooked through but still tender and juicy.
Once the shrimp are cooked, you want to set them aside, add more olive oil and garlic and saute a bunch of chopped fresh summer tomatoes with some fresh basil, salt and pepper. This should not take more than two minutes because you do not want the tomatoes to lose their fresh flavor or color.
Putting it all Together is Simple and Quick
Now that all the ingredients are cooked and ready, you assemble them by layering thick slices of mozzarella cheese on the bread slices and putting them under the brolier for just a minute until the cheese is melted but not brown. Evenly divide the shrimp, then the tomatoes over the grilled bread and dollop on the pesto, saving some for the side.
Layers and Layers of Flavor for a Perfect Dish
A nice garnish of fresh basil, thyme or parsley on these Bruschetta with Garlic Shrimp gives them a pop of color and a splash of lemon brightens everything. Served with a crisp, colorful Greek salad with salty Kalamata olives, this is the perfect summer dinner to eat outside with a lovely glass of wine.
Bruschetta with Garlic Shrimp Mozzarella and Pesto
Thick, crispy grilled sourdough bread topped with melted mozzarella, sauteed shrimp and fresh tomatoes with a dollop of pesto
Ingredients
- 6 thick slices sourdough bread cut ¾ inch thick
- ½ cup olive oil divided
- 5 tablespoons butter divided
- 4 tablespoons garlic finely chopped, divided
- 16 ounces raw medium shrimp peeled, deveined and well dried
- Kosher salt and pepper
- 4 large ripe tomatoes cut into a medium dice
- 10 large basil leaves cut into a thin chiffonade
- 6 large slices mozzarella cheese or burrata
- 6 tablespoons basil pesto
- Fresh basil thyme leaves or parsley finely chopped for garnish
- 6 lemon quarters for serving
Instructions
-
In a large skillet, melt 3 tablespoons olive oil, 2 tablespoons butter over medium heat. Add 2 tablespoons garlic, mix everything together and spread the mixture out evenly over the bottom of the skillet. Let the garlic cook over medium heat for about a minute or two but don’t let it brown. It should just be translucent.
-
Dip each slice of bread on both sides into the mixture until it is lightly coated and set the bread aside on a plate until ready to grill.
-
Turn up the heat to medium high, add another tablespoon of olive oil and butter to the skillet and when the butter is melted, add the shrimp. Saute the shrimp (with some salt and pepper) until they are cooked through (do not overcook them), about 2-3 minutes, stirring them the entire time. Remove and set aside. Do not turn off the heat or clean the skillet.
-
Add the remaining butter, olive oil and garlic to the skillet and saute the tomatoes and basil chiffonade for 2-3 minutes until everything is just warmed. Set aside.
-
Preheat the oven to the broil setting. Grill the bread in a grill pan or outside over high heat. Do not leave the bread unattended or it will quickly burn. When you have nice grill marks on one side of the bread, flip it over and grill the other side. On a sheet pan, place the mozzarella on top of the grilled bread slices and broil the bread for a minute or so until the cheese is just melted but not browned.
-
Assemble the bruschetta by spooning the shrimp on top of the bread, layer on the tomatoes and dollop the pesto all over the bruschetta. Garnish with the chopped basil, thyme or parsley (or a mixture of both) and serve each piece with some lemon on the side.
Great idea for blog, Jane! You’re exactly right – there’s not too much out there for women who are not too old, not too young – just right! I have about 10 more years as a working attorney. I keep looking for wardrobe ideas in my age category but it’s tough. And I will admit to still lovin’ the mini skirt (not micro!) with over-the-knee boots. As long as one is comfortable about what they’re wearing then I say go for it! I know the time to put those up will be here way too quickly so until then – rock on!
Thank you Colleen for taking the time to comment!