Barracks - Shrimp, Pancetta And Roasted Tomato Bruschetta
CheeseBall - Jun 13, 2006 - 09:22 PM
Post subject: Shrimp, Pancetta And Roasted Tomato Bruschetta
Shrimp, Pancetta And Roasted Tomato Bruschetta
Yield: 8 to 10 servings
6 plum tomatoes
About 6 tablespoons olive oil, divided
Ground black pepper
8 thin slices pancetta (see note)
1/2 pound medium shrimp
Grated zest of 1 lemon (colored portion of peel)
16 to 20 ( 1/2-inch) slices baguette or other crusty bread
1/2 cup chopped flat-leaf parsley
Preheat oven to 425 degrees.
Slice tomatoes in half. Drizzle with about 1 tablespoon olive oil; sprinkle
with salt and pepper to taste. Place cut side up on a baking sheet. Roast for
20 to 30 minutes, until they begin to shrivel and brown.
Remove tomatoes from oven. Reduce oven temperature to 350 degrees. Place
pancetta on baking sheet; bake until crisp, 15 to 20 minutes. Let cool on paper
towels, reserving fat if desired. Chop pancetta; set aside.
Peel shrimp. Stir together 3 tablespoons olive oil, lemon zest and salt and
pepper to taste. Stir in shrimp; marinate for 30 minutes.
Meanwhile, soak bamboo skewers in water. Prepare a hot fire in the grill.
Put shrimp on skewers. Grill until cooked, 2 to 3 minutes a side. Let cool,
then chop coarsely.
Brush the remaining olive oil on both sides of bread slices. Season with salt
and pepper. Transfer to grill; cook until lightly browned, turning once.
Chop tomatoes. Pour off any tomato juice. Add shrimp and pancetta to tomatoes.
Add parsley. If desired, stir in a small amount of reserved pancetta fat. Spoon
on grilled bread slices; top with shavings or gratings of Parmesan cheese.
Per serving (based on 10 servings): 365 calories; 13g fat (32
percent calories from fat); 2.5g saturated fat; 45mg cholesterol; 15g protein;
47g carbohydrate; 2.5g sugar; 2g fiber; 776mg sodium; 20mg calcium; 147mg
Note: Pancetta is unsmoked Italian bacon. It is sold in some supermarket
delis and in specialty food stores.
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