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This Creamy Shrimp Bruschetta is one of my favorite easy shrimp appetizers.  It's easy to make but looks so elegant.  Plus, you can serve it hot or cold.
4.86 from 7 votes

Creamy Shrimp Bruschetta

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizers and Dips
Servings: 6 people
Author: Christina Hitchcock

Ingredients

Cream Sauce

  • 4 ounces cream cheese
  • 1/3 cup plain Greek yogurt
  • 1/2 cup shredded cheddar cheese
  • 2 cloves garlic - minced
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Italian Seasoning Blend
  • 1/2 teaspoon House Seasoning Blend

Shrimp

  • 1 pound shrimp - peeled and deveined
  • 1 teaspoon Italian Seasoning Blend
  • 1 teaspoon House Seasoning Blend
  • 1 tablespoon olive oil - divided
  • 1 teaspoon lemon juice
  • 1 baguette - sliced into 1/4 inch thick slices
  • Chives for garnish
  • Lemon zest for garnish

Instructions

  • In a food processor combine cream all of the ingredients for the cream sauce.
  • Pulse until the mixture is thoroughly combined; set aside.
  • Pat shrimp dry on both sides and season each side with Italian Seasoning Blend and House Seasoning Blend.
  • Heat large skillet over medium high heat; add olive oil.
  • When skillet is hot, add shrimp and sear on one side for 5 minutes.
  • Turn shrimp and sear on other side for 5 more minutes or until cooked through.
  • Remove shrimp from skillet and squeeze lemon juice on top; set aside.
  • Lay baguette slices on a rimmed baking sheet.
  • Broil for 2-3 minutes or until golden brown and toasted.
  • Remove from broiler and place a generous amount of cream sauce on each baguette slice; top with shrimp.
  • Garnish with minced chives and lemon zest.
  • Serve hot or cold.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.  
  • I always use unsalted butter in my recipes.
  • I always use a meat thermometor to test for doneness when cooking meat.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.