Subj : BH&G 1829
To   : ALL
From : DAVE DRUM
Date : Mon Feb 15 2021 14:53:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin-Shrimp Bruschetta
 Categories: Seafood, Squash, Vegetables, Citrus, Appetisers
      Yield: 20 Servings
 
     20    Fresh or frozen jumbo shrimp
           - in shells
      1 c  Canned pumpkin
    1/2 c  Crumbled goat cheese; at
           - room temp
      1 tb Lemon juice
      1 tb Honey
      1 c  Arugula
    1/2 c  Fine chopped red onion
    1/2 c  Toasted pumpkin seeds *
    1/4 c  Bottled Italian vinaigrette
           - salad dressing
     20 sl (3/4") baguette-style French
           - bread
      2 tb Olive oil
      2 oz Parmesan cheese; shaved
           - (opt)
 
  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.
  
  Preheat broiler. In a medium bowl, whisk together pumpkin,
  goat cheese, lemon juice, and honey; set aside.
  
  In a large bowl, combine shrimp, arugula, onion, pumpkin
  seeds, and salad dressing; set aside.
  
  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.
  
  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.
  
  * 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.
  
  Makes: 20 servings
  
  Yield: 20 appetizers
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 29 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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