I must admit that I wasn’t able to cook my recipe of the week. I know, I know…big time slacker right here. To my defense we had our family Easter dinner today since I will be heading back to Florida on Friday. Since we had a HUGE dinner consisting of honey glazed ham, turkey breast, stuffing, cheesy potatoes, green beans, and hawaiian rolls, I decided that I will post about my recipe of the week today, but make it later this week and post pictures of my creation then! I hope you all won’t be too disappointed 🙂
This week’s recipe is a quick and easy appetizer. There is no recipe attached to it, since the original source is a photo from Instagram by dgavazzi. I assume that this Instagrammer had a delicious bite at a trendy restaurant and posted food pics like I do so often! Since there is no recipe, I am making up my own and I will let you know how it turns out the moment I make them!
Here’s the recipe:
- 1/2 lb deveined, tail-off uncooked shrimp
- 1 Tbsp. Sriracha hot sauce
- 1/4 cup honey
- 1 lime, juiced
- 1 loaf crusty french baguette, cut into 1/2 inch slices
- 1 jar prepared pesto (or use your favorite homemade recipe!)
- fresh basil, torn – for garnish
- In a gallon sized zip-top bag, combine shrimp with Sriracha, honey, and lime juice. Shake to mix ingredients. Marinate for 15-20 minutes in the fridge.
- Heat a nonstick pan over medium heat. Add in 1 Tbsp. butter and stir until melted.
- Drizzle baguette slices with olive oil. Place bread oil-side down into buttered pan and cook just until bread is crispy. Continue crisping bread until all slices are toasted, adding more butter to pan as necessary.
- Top each slice of bread with 1-2 Tbsp. prepared pesto.
- In the same pan that you toasted the bread, lightly oil the bottom of the pan and cook shrimp (in remaining marinade) until shrimp is pink and cooked through, about 5-7 minutes.
- Top each bruschetta with a cooked Sriracha shrimp and a small drizzle of sauce. Place a piece of torn basil on top or side of bruschetta and plate!