Shrimp Bruschetta with Cucumber-Chile Mignonette
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 54
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 40
- Sodium
- 240
- Total: 40 min (includes chilling time)
- Active: 10 min
Ingredients
Cucumber-Chile Mignonette:
1 cup diced Persian or English cucumber
2 tablespoons white wine vinegar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 small shallot, finely diced (about 2 tablespoons)
1 small Fresno chile pepper, seeded and finely chopped
Pinch of sugar
Kosher salt
Shrimp Salad:
8 ounces cooked shrimp, chopped
12 slices baguette, toasted
Directions
- For the cucumber-chile mignonette: In a medium bowl, stir together the cucumber, vinegar, mint, cilantro, shallot and chile pepper, and season with a pinch of sugar and a little salt. Refrigerate until well chilled, about 30 minutes.
- For the shrimp salad: When ready to serve, combine the shrimp with the mignonette. Arrange the toasted baguette slices on a serving tray and top each with the shrimp and mignonette mixture.