Tandoori Shrimp Bruschettas
By: Rinku Bhattacharya
Published: Sunday, May 22, 2011 - 3:29pm

Ingredients




20 large slices of good crusty bread, (at least 2 days old
1/2 cup of good quality extra virgin olive oil
4 ripe tomatoes
1 1/2 teaspoons minced ginger
3 pods garlic pressed
2 Juice of fresh limes
2 green chilies, minced
1 1/2 teaspoons salt
1 teaspoon tandoori masala (store bought or homemade)
2 teaspoons of dried fenugreek leaves (kasuri methi)
1/2 pound medium sized fresh shrimp, shelled and deviened
3 tablespoons cilantro minced

Preparation

1 Pre-heat the oven to 325 degrees. Cut the bread into 2-3 inch pieces. 2 Arrange the slices on a baking sheet, drizzle with about half the olive oil. 3 Pour the remaining oil into a mixing bowl. Chop and add in the tomatoes. 4 Add in the ginger, garlic, lime juice, green chilies, salt and tandoori masala. 5 Stir in the kasuri methi and the shirmp and set aside to marinate at room temperature. The mixture marinates for about 15-20 minutes, while the bread is cooking. 6 Place the bread in the oven and cook for 15 minutes, until the bread is crisp and warm. 7 Remove the baking tray and top the bread with some of the prepared shrimp mixture, take care to add a little of the soaking liquid but not too much. 8 Increase the oven temperature to 350 and place the baking tray back into the oven and bake for 10 minutes. 9 Remove from the oven, garnish with cilantro and serve immediately.

About


I had created this recipe last summer, when the tomatoes were in abundance, last night they turne d out well, but it really was mostly about the rich deep lightly seasoned juices soaking into wonderfully well toasted bread.