Best 4 Bruschetta With Lima Bean Salad And Lemon Shrimp Recipes

Indulge in a culinary journey that combines the vibrant flavors of Mediterranean and coastal cuisines with this tantalizing recipe for Bruschetta with Lima Bean Salad and Lemon Shrimp. This dish is a symphony of textures and tastes, featuring crispy toasted baguette slices, a refreshing salad of lima beans, tomatoes, cucumbers, and red onions, and succulent shrimp sautéed in a zesty lemon sauce. As you bite into the crispy bruschetta topped with the flavorful salad and succulent shrimp, you'll experience a delightful balance of tangy, savory, and refreshing flavors. This recipe is perfect for a light lunch, a summer party appetizer, or as a main course served with a side of greens. With its vibrant colors and delicious taste, this dish is sure to impress your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

SHRIMP BRUSCHETTA RECIPE

Shrimp Bruschetta Recipe image

Not your average bruschetta recipe! For a special twist, I added shrimp, avocado, and good quality basil pesto.

Provided by The Mediterranean Dish

Categories Sides

Time 15m

Number Of Ingredients 12

Ingredients

5-6 firm Roma tomatoes, diced
1/2 lb shrimp, peeled and cooked
2 green onions, chopped
1 ripe avocado, peeled and diced
1 garlic clove, minced
8 oz baby mozzarella cheese balls, halved
salt and pepper
1/2 lemon, juice of
olive oil
3 tbsp good quality basil pesto
3 tbsp grated Parmesan, more if you like
1 French baguette, sliced and toasted

Steps:

Place the diced tomatoes in a colander for 10 mins to drain its juices. Meanwhile, prepare the remaining ingredients.
Slice the shrimp horizontally through the middle (see the picture).
In a large bowl, combine the tomatoes, shrimp, green onions, avocado, garlic and mozzarella. Season with salt and pepper. Add the lemon juice, 2 tbsp olive oil, basil pesto and Parmesan. Toss gently to combine.
Transfer the shrimp bruschetta into a serving bowl. Cover and refrigerate for 1 hr. When ready to serve, toss the bruschetta gently to freshen. Toast the bread slices and serve next to it. Enjoy!

Nutrition Facts : Calories 227 calories, Sugar 5.6 g, Sodium 268.6 mg, Fat 9.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 21.4 g, Fiber 4 g, Protein 16.6 g, Cholesterol 41.7 mg

LIMA BEAN SALAD

Lima Bean Salad image

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

Steps:

For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

BEST BRUSCHETTA EVER

Best Bruschetta Ever image

This is a great garlicky bruschetta recipe. Serve it on slices of French bread. It's a wonderful accompaniment to tomato pastas.

Provided by AZRIEL

Categories Appetizers and Snacks Bruschetta Recipes

Time 8h20m

Yield 8

Number Of Ingredients 7

Ingredients

2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste

Steps:

In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Nutrition Facts : Calories 47.1 calories, Carbohydrate 1.5 g, Cholesterol 2.2 mg, Fat 4.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 39.9 mg, Sugar 0.8 g

LEMONY WHITE BEAN BRUSCHETTA RECIPE - (4.1/5)

Lemony White Bean Bruschetta Recipe - (4.1/5) image

Provided by LynnWelch

Number Of Ingredients 10

Ingredients

1 (8-ounce) long loaf Italian bread
1 (15 to 19 ounce) can white kidney beans (cannellini), rinsed and drained
1/2 teaspoon lemon peel, grated
1 tablespoon lemon juice, freshly squeezed
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper, coarsely ground
1 tablespoon fresh parsley leaves, chopped
1 teaspoon fresh parsley leaves, chopped
2 cloves garlic, each cut in half

Steps:

Prepare charcoal fire or preheat gas grill for direct grilling over medium heat. Meanwhile, slice bread diagonally into 1/2-inch-thick slices; reserve ends for making bread crumbs another day. In medium bowl, with fork, lightly mash beans with lemon peel, lemon juice, oil, salt, pepper, and 1 tablespoon parsley. Place bread slices on grill rack and cook 2 to 3 minutes or until lightly toasted on both sides. Rub 1 side of each toast slice with cut side of garlic. Just before serving, top garlic-rubbed side of toast with bean mixture and sprinkle with remaining 1 teaspoon parsley.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your bruschetta taste its best. Look for ripe tomatoes, sweet basil, and plump shrimp.
Don't overcrowd the bruschetta: Top each piece of bread with just a few ingredients so that the flavors can shine through.
Use a good bread: A sturdy bread that can hold up to the toppings is essential. A baguette or ciabatta are both good choices.
Toast the bread before serving: Toasting the bread will help it to absorb the flavors of the toppings and make it more crispy.
Marinate the shrimp: Marinating the shrimp in lemon juice, olive oil, and herbs will help to add flavor and prevent them from becoming dry.
Cook the shrimp properly: Shrimp should be cooked just until they are opaque and pink. Overcooked shrimp will be tough and rubbery.
Serve the bruschetta immediately: Bruschetta is best served immediately after it is made, while the bread is still crispy and the toppings are fresh.

Conclusion:

Bruschetta with lima bean salad and lemon shrimp is a delicious and refreshing appetizer or light meal. It is easy to make and can be customized to your own liking. With its combination of fresh flavors and textures, this bruschetta is sure to be a hit at your next party or gathering.