Search Site   
Turkey Pot Pie
Graham Cracker Pie
3-Cheese Escalloped Potatoes
Peanut Power Bowl
Thai Chicken Lettuce Wraps with Peanut Sauce
Peanut Butter Breakfast Bread Pudding
Peanut Butter Squares
Country Ribs BBQ Sauce
Grilled Smoked Sausage & Pepper Hoagies
Deluxe Nacho Dogs
Beer Shrimp Bruschetta
Skinny Cooks

1 pound large shrimp 1 bottle of beer French baguette 1 cup diced plum tomatoes 4-ounce package feta cheese, crumbled 3 green onions, chopped 1/4 cup chopped black olives 2 tablespoons fresh basil, cut into thin strips 1 teaspoon olive oil 1/2 teaspoon Tabasco sauce

Thaw the frozen shrimp in water until ice is gone (and taste one or two when no one is looking to be sure they’re thawed just right). Pour the beer into a skillet or pan and bring to a boil. Put the thawed shrimp into the pan, cover and remove from the heat. This will infuse the shrimp with the beer flavor. Slice the baguettes or French bread into rounds or long slices lengthways. Place under your broiler and toast until you get a nice gold color. Toast on both sides if you can. Place the remaining ingredients and the boiled shrimp into a bowl and toss to get everything coated with the oil and seasonings. Add a little salt if you wish. Spoon this mixture over the toasted bread and have at it for a delicious treat. Optional: Add some mozzarella cheese on top of serving and place under the broiler long enough to melt the cheese. This will give you beer shrimp bruschetta pizza, which you’ll love. Beer-boiling fresh shrimp: Peel and devein the fresh shrimp. Pour the beer into a saucepan and add water to double the depth of the fluids. Bring to a boil. Add the fresh shrimp, cover, turn off the heat and let the hot liquid do the cooking. Usually in 4-5 minutes the shrimp will turn a nice pink color. Drain and rinse in cold water. If you cook the shrimp too long, they will shrink in size and get hard to the bite. Readers with questions or comments for Dave Kessler may write to him in care of this publication.