Bayou Seafood Bruschetta
A savory twist on a favorite party snack, this Bayou-inspired seafood bruschetta will leave your guests reaching for seconds and thirds!
- 1 loaf French bread sliced into 1/2-inch pieces & toasted
- 1 pound medium shrimp diced
- 1/2 pound small scallops quartered
- 4 chorizo sausage links sliced & quartered
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup red onion diced
- 1 tablespoon garlic minced
- 1/4 cup cilantro roughly chopped
- 2 tablespoons olive oil
- 3 tomatoes large, diced; divided
- 3 ounces clam juice
- 1/4 cup heavy cream
Preheat oven to 350 degrees F. Slice French bread into ½-inch slices. Place in a single layer on 2 baking sheets and toast light to medium, or desired doneness. Set aside.
Peel shrimp. Rinse shrimp and scallops thoroughly, then dice. Set aside to drain.
In a large saute pan, heat olive oil over medium heat. Season onions, garlic, cilantro, and Chorizo with salt and pepper, then saute for 8-10 minutes until tender.
Reduce heat to low. Add shrimp and scallops; cook another 8-10 minutes, or until shrimp is opaque.
In a blender, combine 3 Tablespoons of the shrimp saute with 2 of the diced tomatoes, clam juice, and heavy cream. Pulse until liquefied.
Return liquid and add third diced tomato to pan with shrimp saute; simmer 5-7 more minutes until liquid reduces slightly, and tomatoes are tender.
Top each slice of toasted bread with about 1 Tablespoon of seafood mixture when ready to serve.
Calories: 574kcal | Carbohydrates: 44g | Protein: 38g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 248mg | Sodium: 1630mg | Potassium: 558mg | Fiber: 2g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 13.4mg | Calcium: 159mg | Iron: 5mg