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Shrimp Bruschetta Recipe

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This recipe for Shrimp Bruschetta, by , is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth White


1 tsp minced garlic
1 tsp minced ginger
1 tsp cilantro
1 tsp fresh ground peppercorn
1/4 tsp oregano
1/4 cup balsamic olive oil/vinaigrette dressing
1 lb frozen uncooked cleaned small shrimp, thawed
2 green onions chopped
1 tomato chopped
1/4 cup chopped fresh parsley or 1 tbsp dried parsley.
1/2 cup sundried tomatoe feta cheese crumbled

Heat frying pan on medium high add dressing, garlic, ginger, cilantro, and oregano. Saute for 30 sec add shrimp and onion. Cook 6 to 8 minutes until shrimp turns pink.

Add tomatoes and parsley cook for 2 to 4 minutes until heated through, stirring occasionally.

Top with feta and sprinkle with pepper.

Serve with crackers of your choice.

Personal Notes:
Personal Notes:
Nice appy, something new to try!




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