Tandoori Shrimp Bruschettas

Photo: Rinku Bhattacharya

Ingredients

20 large slices of good crusty bread, (at least 2 days old

1/2 cup of good quality extra virgin olive oil

4 ripe tomatoes

1 1/2 teaspoons minced ginger

3 pods garlic pressed

2 Juice of fresh limes

2 green chilies, minced

1 1/2 teaspoons salt

1 teaspoon tandoori masala (store bought or homemade)

2 teaspoons of dried fenugreek leaves (kasuri methi)

1/2 pound medium sized fresh shrimp, shelled and deviened

3 tablespoons cilantro minced

Preparation

Pre-heat the oven to 325 degrees. Cut the bread into 2-3 inch pieces.

Arrange the slices on a baking sheet, drizzle with about half the olive oil.

Pour the remaining oil into a mixing bowl. Chop and add in the tomatoes.

Add in the ginger, garlic, lime juice, green chilies, salt and tandoori masala.

Stir in the kasuri methi and the shirmp and set aside to marinate at room temperature. The mixture marinates for about 15-20 minutes, while the bread is cooking.

Place the bread in the oven and cook for 15 minutes, until the bread is crisp and warm.

Remove the baking tray and top the bread with some of the prepared shrimp mixture, take care to add a little of the soaking liquid but not too much.

Increase the oven temperature to 350 and place the baking tray back into the oven and bake for 10 minutes.

Remove from the oven, garnish with cilantro and serve immediately.

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About

I had created this recipe last summer, when the tomatoes were in abundance, last night they turne d out well, but it really was mostly about the rich deep lightly seasoned juices soaking into wonderfully well toasted bread.