Ever thought about eating before you go out on the town? I do, but that’s because I’m chea…..frugal – I’m frugal. Anytime hubby says “hey..let’s hit a movie” or “we need to grab a few things from Target!” I think to myself, what can I whip up really fast to stop our $50 outing from hitting the triple digits? Eating at home will always do the trick – but you have to act fast! I mean, 20 minutes or less. Also, it can’t be just a simple ham sandwich. I’m talking something with restaurant-like appeal because you need to fill him up fast, so that the only thing he’s picking up while dragging you through the outdoor equipment aisle at Home Depot is that state-of-the-art weed wacker that you also don’t need…but that’s a story for another day.
I keep shrimp on standby. It is the only food my hubby and I both share an extreme love for. They cook up fast, are insanely delicious, and will fill you up in no time. So, I yell back to my husband, “oh, sure…I’ll be ready in 20 minutes” (wink) – set the timer. Let’s get started with the ingredients you’ll need to make a shrimp and mozzarella bruschetta to die for.
1 lb of bag of medium shrimp (peeled and deveined)
2 cloves garlic (minced)
1 jalapeno (thinly sliced)
1/4 cup of Olive Oil
Salt and Pepper to taste
Preheat your oven to 375 degrees. If your shrimp are frozen like mine were, simply rinse them in room temperature water and pour them in a bowl. They will remain partially frozen, but I prefer them that way because as they cook, the small amount of ice melts away leaving them super moist and delicious. Toss all the above ingredients in with your shrimp and stir to incorporate. Transfer to an oven safe dish making sure the shrimp are arranged in a single even layer. Bake for 10 – 14 minutes until done. When done, the shrimp should be light pink all around. While that cooks away, it’s time to pull out the rest of this budget-saving spread.
Mozarrella (fresh round or pre-packaged)
2 medium tomatoes
1/4 cup fresh basil
Extra Virgin Olive Oil
Salt and Pepper to taste
While your shrimp is baking, thinly slice some mozzarella cheese and Italian bread. I had on hand, some delicious sesame seed Italian loaf. I turned the stove top on high and tossed the grill pan on top then doused it with olive oil. I added my sliced bread and allowed each side to get those beautiful grill marks (about 1 minute per side).
If you follow me, then you know I have a 20 x 20 foot organic garden in my backyard. For this recipe, I ran out and grabbed some tomatoes and basil. I rinsed, diced, and added them both to a bowl with olive oil, salt and pepper – done! I keep quality bottles of balsamic vinegar and extra virgin olive oil on hand and added them to the table. By the time you plate up the bread, cheese, and tomato mixture, your shrimp should be ready. Simply drain, then pour them into a heat safe bowl and add it to the table. You can double or triple this recipe for a quick and delicious entertaining
buffet for any special party or just a quick weekday meal for the family.