Recipe of the day: bruschetta with shrimp and avocado

Traditional Italian bruschetta toasts can be served as an appetizer for wine, or as an independent and self-sufficient dish. Especially if they are cooked according to the recipe of the chef. Today we have just such a case!

584 calories

Recipe of the day: bruschetta with shrimp and avocadoRecipe of the day: bruschetta with shrimp and avocado

Bruschetta with shrimp and avocado

Crispy ciabatta with shrimp, vegetables, guacamole and caramel from the Borough racquet bar menu.

Recipe of the day: bruschetta with shrimp and avocado


40 minutes


2 servings


Shrimp (cleaned )

200 g

Pepper (ground chili)

to taste

Pepper ( ground black)

to taste

Preparation process

  1. Make the caramel first. Put the stewpan on low heat, pour 240 ml into it and add 150 g of sugar.

    Evaporate everything to a third of the volume, to the state of liquid caramel. When the caramel has cooled, add lemon juice for taste. The sauce will turn out more than necessary - you can use it for other dishes.

  2. While the caramel is evaporated, you can make guacamole. To do this, take 150 g of avocado, 4 g of garlic, 5 g of white onion and 6 ml of olive oil and combine everything in a blender until a smooth paste is obtained.

  3. Cut the ciabatta into slices and fry it like toast.
  4. Fry the peeled shrimp in olive oil until tender.
  5. Cut the remaining avocado (100 g) with tomatoes into cubes of any size.
  6. Combine avocado and tomato with olive oil and fried shrimp. Salt and pepper to taste.

  7. Spread guacamole sauce on toasted bread, top with a mixture of vegetables and shrimp, garnish with radish slices, herbs and caramel. Bon appetit!


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