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Shrimp Bruschetta on Sourdough

Prep Time
15 minutes
Cook Time
20 minutes

Shrimp Bruschetta mixed with summer tomatoes, pancetta and more is a fresh appetizer that takes no time to prepare but its colorful presentation and burst of flavor won’t go unrecognized.  Prepare these little bites for an afternoon lunch with friends, or when you’re simply cleaning out the fridge.  The trick is to use fresh sour dough that’s top quality.  The bread can make or break this.


You will need (2) 6 oz. portions of Fish Fixe Shrimp 

  • 2 c cherry tomatoes cut in half
  • 1/4 c finely chopped red onion
  • 1/4 c finely chopped pancetta
  • 2 tbsp minced garlic
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp ground sea salt
  • 1 tsp garlic salt
  • 4 slices buttered, toasted sourdough bread
  • 1/2 c feta
  • 1/4 c chopped basil


  1. Prepare Fish Fixe shrimp by rinsing, removing tails and drying thoroughly
  2. Sautee red onion, pancetta and garlic on medium heat
  3. Add in olive oil and cherry tomatoes
  4. Cook on medium/ high heat to reduce, about 5-10 minutes
  5. Use back of wooden spoon to smash 1/2 of the tomatoes and create a paste like sauce
  6. Add balsamic, salt and pepper to taste
  7. Once reduced, add feta and basil to serve

Recipe Notes

You can use any version of cherry tomatoes for this recipe.

Convenient. Healthy. Affordable.

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