Ingredient: jumbo shrimp in shells

Pumpkin Shrimp Bruschetta

pumpkin shrimp bruschetta

Pumpkin Shrimp Bruschetta
Print Recipe
Fresh Motts Channel Seafood shrimp makes this a perfect "go to" recipe for your next fall gathering.
Servings
20 appetizers
Servings
20 appetizers
Pumpkin Shrimp Bruschetta
Print Recipe
Fresh Motts Channel Seafood shrimp makes this a perfect "go to" recipe for your next fall gathering.
Servings
20 appetizers
Servings
20 appetizers
Ingredients
Servings: appetizers
Instructions
  1. Peel and devein shrimp, leaving tails intact. Rinse shrimp.
  2. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
  3. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
  4. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
  5. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
  6. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese.
Recipe Notes

* To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

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