A savory twist on a favorite party snack, this Louisiana-inspired seafood bruschetta will leave your guests reaching for seconds and thirds!
Course Appetizer, Side Dish
Cuisine American
Keyword seafood bruschetta
Prep Time 40 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour
Servings 6
Calories 574kcal
Author Erica
Ingredients
1loaf French breadsliced into 1/2-inch pieces & toasted
1poundmedium shrimpdiced
½poundsmall scallopsquartered
4chorizo sausage linkssliced & quartered
Kosher saltto taste
Black pepperto taste
¼cupred oniondiced
1tablespoongarlicminced
¼cupcilantroroughly chopped
2tablespoonsolive oil
3tomatoeslarge, diced; divided
3ouncesclam juice
¼cupheavy cream
Instructions
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.