HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

In Simply Shrimp, James Peterson blends delicate shrimp with influences from the world's cuisines, including recipes like Thai Shrimp "Bruschetta" (Thailand & Italy), Saganaki (Greece & Turkey), and Shrimp Tagine (Morocco).

Cookbook

Thai Shrimp "Bruschetta"

Thai Shrimp Bruschetta  

Makes 24 bruschette

The most famous bruschette—the plural, pronounced broo-SKE-tay—are the little chicken liver canapes served in restaurants in Tuscany. Variations have become so common that nowadays just about anything served on a piece of baguette toast qualifies. You can make up your own variations using different relishes, salsas, and chutneys, but this one is particularly worth trying because of its Thai flavors and the sweet marinated cucumbers.

Ingredients
  • 1 long hothouse cucumber, peeled
  • 3 tablespoons sugar
  • 2 dried chipotle chiles, soaked for 30 minutes in warm water
         and drained, or 2 canned chipotle chiles in adobe sauce,
         sauce rinsed off, or 2 jalapeño chiles; stemmed,
         seeded and chopped fine
  • 2 tomatoes, peeled, stemmed, seeded and cut 1/4-inch dice
  • 2 tablespoons Thai fish sauce or more to taste
  • 24 1/4-inch-thick baguette slices, toasted under the broiler on one side only
  • 24 large shrimp, sautéed in oil for 3 minutes, peeled, deveined,
         and halved horizontally
  • 24 mint leaves
Directions

1. Halve the cucumber lengthwise and use a spoon to scoop the seeds out of each half. Slice the cucumber lengthwise into 1/4-inch-wide strips. Cut the strips crosswise to make 1/4-inch dice. Toss the dice with the sugar and rub your hands until you don't feel the sugar. Let drain in a colander for 30 minutes.

2. Combine the diced tomatoes with the chiles.

3. Squeeze the cucumber dice in your fists to extract as much liquid as possible. Toss the cucumber with the fish sauce.

4. Just before serving, place 1-1/2 teaspoons of cucumber dice on the baguette slices. Place 2 shrimp halves on the cucumber and top with a teaspoon of tomato dice. Place a mint leaf on each.

 
  • from:
  • Simply Shrimp
  • With 80 Globally Inspired Recipes
  • Stewart, Tabori & Chang
  • Hardcover; US $24.95
  • ISBN: 1-5847-9585-9
  • Recipe reprinted by permission

Buy the Book

 

Simply Shrimp

 

Visit Destinations page for recipes from around the world.

 
 
 

This page created March 2007


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys