This shrimp bruschetta recipe makes for a delicious, easy and elegant appetiser. North Sea shrimp, pickled herring (Matjes), sweet cherry tomatoes, capers and fresh herbs top grilled ciabatta bread for a simple and delicious combination, whether served as a light lunch, starter for guests or even brunch.
Bruschetta inspired by North Sea “Ostfriesland” cuisine
The inspiration for this bruschetta recipe came with a recent trip to the coast of northern Germany. A short holiday spent parading along the coastline enjoying the sunshine, and regional culinary treats, such as pickled herring (Matjes), North Sea plaice fillets with shrimp and an unexpected delight: bruschetta with north sea shrimp and pickled herring — the inspiration for this recipe. Two famous specialties of the North Sea in one delicious recipe. And of course, this is my very own interpretation, a lá Elle Republic.
East Frisia — more than just fresh fish
In many of the ports you will find traditional fish trawlers that catch fish directly off the coast. What could be fresher than that! Which also means the local restaurants are selling goods purchased directly from the fisherman. Fresh seasonal fish — the catch of the day. Not only is the coast a great place to enjoy fresh fish and seafood, but its offers lots of other activities, nature and the neighbouring islands and their endless sandy beaches are just a hop-skip away. If you are looking thinking of a making a trip, then check out the Sovielmeer digital Magazine for more tips, plus you’ll also find my recipe for Baked Plaice with Parmesan-Panko Crust in their magazine. It’s absolutely delicious!
North Sea Shrimps
North Sea shrimps are probably one of the most famous specialties of the North Sea. Whether you enjoy them in a crab roll, in the crab soup or served over fish, they are an essential part of any North Sea holiday.
How to adapt this shrimp bruschetta recipe
- Ciabatta bread is my choice for bruschetta, but you could also use your favourite rustic Italian bread, or diagonally sliced baguette for smaller sized portions
- Instead of chives, add some finely diced red onion
- Add half a diced nectarine (trust me here, it’s delicious) or even a little diced cucumber
- North sea shrimp can be replaced with regular shrimp or even prawns.
- Cherry tomatoes can be replaced with two medium vine-ripened tomatoes
Looking for other ideas with north sea shrimp?
Try one of these simple and easy recipes:
Shrimp Bruschetta
A quick and simple north sea shrimp buschetta recipe with cherry tomatoes, capers and pickled herring. A delicious appetizer!
Ingredients
- 6-8 slices ciabatta bread
- 150 g north sea shrimps (Büsumer Krabben, also known as brown shrimps)
- 2 pickled herring filets (Matjes), diced
- 300 g cherry tomatoes, halved and thinly sliced
- 2 tablespoons chives, chopped
- 3 tablespoons fresh basil leaves, slivered
- 2 garlic cloves, minced
- 1 1/2 tablespoons capers, drained and coarsely chopped
- coarse salt and freshly ground pepper, to taste
- 2 - 3 tablespoons extra-virgin olive oil
Method
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Preheat the oven to 450°F / 230°C.
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Lightly brush both sides of each slice of the bread with olive oil. Place the slices in a single layer on a baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasted bread to serving plates and set aside.
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While bread is toasting, in a medium bowl, mix together the remaining ingredients. Spoon the shrimp-tomato mixture onto the bread slices. Serve immediately. Enjoy!
Notes
- Diagonally sliced baguette can be used for smaller portions of bruschetta. Or for smaller, more bite-sized “crostini” appetizers, cut the slices straight across.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes or Lounge Kitchen Tunes Playlist on Spotify.
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