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Thai Shrimp Bruschetta

Thai Shrimp Bruschetta

Ingredients:
  • 1 long hothouse cucumber, peeled
  • 3 tablespoons sugar
  • 2 dried chipotle chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobe sauce, sauce rinsed off, or 2 jalapeño chiles; stemmed, seeded and chopped fine
  • 2 tomatoes, peeled, stemmed, seeded and cut 1/4-inch dice
  • 2 tablespoons Thai fish sauce or more to taste
  • 24 1/4-inch-thick baguette slices, toasted under the broiler on one side only
  • 24 large shrimp, sautéed in oil for 3 minutes, peeled, deveined, and halved horizontally
  • 24 mint leaves
Instructions:
1. Halve the cucumber lengthwise and use a spoon to scoop the seeds out of each half. Slice the cucumber lengthwise into 1/4-inch-wide strips. Cut the strips crosswise to make 1/4-inch dice. Toss the dice with the sugar and rub your hands until you don't feel the sugar. Let drain in a colander for 30 minutes.

2. Combine the diced tomatoes with the chiles.

3. Squeeze the cucumber dice in your fists to extract as much liquid as possible. Toss the cucumber with the fish sauce.

4. Just before serving, place 1-1/2 teaspoons of cucumber dice on the baguette slices. Place 2 shrimp halves on the cucumber and top with a teaspoon of tomato dice. Place a mint leaf on each.

Recipe courtesy of: James Peterson – Simply shrimp cookbook.
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