Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Caramelized onion and golden raisins add sweet balance to shrimp in this easy bruschetta. It can be assembled in just a few minutes if you make the onion spread ahead of time. For a vegetarian option, serve topped with crumbled feta.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2007

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Recipe Summary test

total:
1 hr 20 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raisins in a small bowl and cover with boiling water; set aside for 30 minutes.

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  • Meanwhile, heat oil in a large skillet over medium heat. Add onions and cook, stirring often, until the onions are softened and beginning to color, 5 to 10 minutes. Cover, reduce heat to medium-low, and continue cooking, stirring occasionally, until the onions are golden brown, 15 to 25 minutes more.

  • Drain and chop the raisins; add to the onions along with capers, dill, pepper and salt. Cook uncovered, stirring, for 5 minutes. Transfer to a bowl and let cool for at least 30 minutes.

  • Top each slice of bread with 1 tablespoon onion spread and 1 shrimp.

Tips

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 3 days. Bring the spread to room temperature before assembling.

Nutrition Facts

61 calories; protein 4.5g; carbohydrates 8.4g; dietary fiber 1.2g; sugars 3g; fat 1.6g; saturated fat 0.1g; cholesterol 25.7mg; vitamin a iu 35.6IU; vitamin c 2.5mg; folate 5.4mcg; calcium 17.4mg; iron 0.4mg; magnesium 4.1mg; potassium 96mg; sodium 100.3mg.
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Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/26/2013
These take a bit of time but are soooo worth it! They are amazingly delicious and trust me they'll be like nothing else on the appetizer table! Read More
Rating: 4 stars
10/29/2011
I was skeptical when I saw this app at a friend's party. But it was so great I had to find the recipe. I'll be making these for Thanksgiving Christmas and New Year's Eve! Read More