Round 2 Recipe - Shrimp Bruschetta (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 hoagies |
10 reserved shrimp from shrimp scampi with pesto couscous recipe, tail removed and chopped |
2 roma tomatoes, chopped |
reserved basil pesto from shrimp scampi with pesto couscous recipe |
kosher salt and freshly ground black pepper |
Directions:
1. Heat the oven to 350 degrees F.
2. Slice the rolls into 1/4-inch pieces on the diagonal. Put them onto a baking sheet and bake them, turning once, until they are golden brown on both sides, about 10 minutes.
3. In a bowl combine the shrimp, tomatoes, basil pesto, and salt and pepper, to taste. Put a tablespoon of the mixture onto each piece of bread and serve.
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