Devilish Shrimp Bruschetta

I probably said it before, but I will say it again. One of my favorite things to eat when traveling to Italy is focaccia bread stuffed with mayo tuna salad. You probably think that I am crazy and that it's the least Italian food, but that's just how it is. I could eat it daily and still wouldn't get enough of it.

But, since it's not wise to eat mayo too often, I decided to keep the focaccia and turn everything into a beautiful fishy bruschetta recipe.

Firstly, I thought of a simple shrimp bruschetta with cream cheese, but then I took the matter a little further and ended up with this beauty. Without further ado, let's start!

• Place the salmon fillet in a pan and add water so half of the fillet is submerged. Put a lid and boil the salmon at medium heat for 15 minutes or until properly cooked. When it's ready, take it out on a plate and leave it cool completely.
• In another pan, melt one tbsp of butter and add the chopped onion. Fry it on medium heat for 4-5 minutes or until translucent. Bring the baby spinach to the pan and stir until it reduces its volume to half its size. Leave everything to cool completely.

‍

‍

• This is a creamy shrimp bruschetta, so it's time to make the creamy part. When the salmon has cooled down, remove its skin. You don't want that. Shred it into smaller pieces and put it in the food processor along with the spinach, cream cheese, the remaining butter, pickled jalapeno, salt, and pepper.

‍

‍

• Pulse until you get a nice fine paste. Add the pine nuts, stir and put them in the fridge till the shrimps are ready.

‍

‍

• Prepare the final pan. Heat up the oil. Add the chopped red chili and paprika along with the grated garlic.

‍

‍

Yes, you are right. This will be a lovely garlic shrimp bruschetta. But moving on.

• Keep everything on medium heat. Add the shrimps and let them fry for 2-3 minutes on each side. And that is literally it.

‍

‍

• Take the salmon pate out of the fridge. Spread it on your focaccia bread and top it with spicy shrimps. Your homemade bruschetta is ready to be devoured.

This recipe is perfect to be served as an appetizer or as party food. As you could see, it is easier to make than it sounds. However, you can turn it into a main dish and serve it with some spicy boiled potatoes as we did. The decision is solely yours to make.

* You can buy focaccia bread or you can make your own (which I strongly advise.) You can go with my cloudy focaccia bread recipe that is 100% foolproof.

** You can control the spiciness of this shrimp bruschetta any way you like, but remember that if you make it milder, it won't be devilish.

*** Don't forget to tag us on Instagram when making this dish.