Bruschetta Shrimp

You all know I love to recreate as much as I can from my leftovers. When I made my bruschetta to take with us for our latest wining adventure, Bruschetta we made a dent for sure, but I still had quite a bit leftover too. It was way too good to let go to waste, though I would NEVER do that anyway, and I had shrimp down that needed to be used. So the leftover tomatoes from my bruschetta got turned into bruschetta shrimp. I served it with my olive bread Herbed Olive Bread and a cool, crisp Pinot Grigio on the side. It was a perfectly refreshing and light spring meal.

I added a few more tomatoes, a little extra basil, and the cooked shrimp. Then I deglazed the skillet with some dry white wine.

When the wine was reduced by about half, I added the tomatoes to the cooked shrimp. I cooked it just long enough to heat everything up.

After everything was hot, I topped it all off with a little lemon balsamic vinegar to make all the flavors really come to life and pop, then served it all over angel hair pasta, also leftover. If you don’t have lemon balsamic vinegar, lemon juice will work just fine too.

Be creative with leftovers. Walk on the wild side and see what happens. You just may surprise yourself with what comes out of your kitchen. All you need is a little imagination, and VOILA!

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.