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Post subject: Shrimp, Pancetta And Roasted Tomato Bruschetta  PostPosted: Jun 13, 2006 - 09:22 PM

Sergeant Major
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

Parmesan cheese

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.


Cook, or be cooked. Have a nice day. Smile
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