When we were in Cape Cod last summer we celebrated a late anniversary at a restaurant called The Ocean House. It was a cozy sort of place with a view of the water, much fancier than our typical dining options. I remember the weather was less than inviting. The clouds hung low and heavy in a gray scale sky and a pesky, spitting rain tapped on the giant windows overlooking the water.
But that didn’t matter one tiny bit, because the meal we had that night was far more memorable than the weather.
I ordered a filet mignon which came plated with truffle fries and sweet, tender asparagus. I have never—-never—-had a steak so good. It literally melted in my mouth. Yes, a steak. That melts. in. your. mouth.
For dessert we ordered the chocolate box which was exactly what it sounds like: a box made completely of chocolate and filled with gelato, berries, caramel sauce, and hunks of brownie.
It was a memorable night, to say the least. But even though that filet was something out of steak heaven, by far my favorite part of the meal was the appetizer. We ordered the seafood bruschetta which was a mixture of mussels, shrimp, and lobster all swimming in a garlicky tomato wine sauce. It was served with toasted Tuscan bread and it. was. incredible.
This past week I came across this recipe on Pinterest and immediately I was reminded of that wonderful dish. With tomatoes blushing on the vine in our garden, I knew this dish needed to be on the menu, and soon.
I finally got around to making it last week and hoowee! this did not disappoint. This is a much more “soupy” bruschetta than what you may be used to, but it’s just perfect for soaking into a fluffy piece of bread. Tomatoes roasted in garlic and olive oil provide the base for a light lemon basil broth. Tossed with feta, mozzarella, and shrimp, this is about as close to my beloved seafood bruschetta as I can get without over drafting my checking account or driving 14 hours to the coast.
Serve this bruschetta with thick slices of grilled bread, filled with lots of pockets for soaking up all that delicious broth! Honestly, if it’s just you and your honey, I recommend spooning the mixture straight from the dish onto your slices of bread. Believe me, no one will judge.
One note: the roasted tomatoes are very garlicky. I, for one, don’t understand what people mean when they say something has “too much garlic.” That’s like saying you have too many pairs of shoes or too many books or too many episodes of Seinfeld. It’s beyond me.
But if you are one of those people, you’ve been warned. I take no responsibility for your husband kicking you out of the bed because of your garlic breath. On the bright side, you don’t need to worry about any vampires visiting you in the night. Pretty sure you’re covered there.
This was definitely one of the best meals we’ve made in a long time. It comes together in about 30 minutes and is a perfect way to use up all those juicy ripe summer tomatoes. So try it out. It’s so good you may even be able to convince yourself you’re vacationing on the coast.
Garlic Lemon Shrimp Bruschetta with Feta and Mozzarella
Recipe adapted from Real Simple
Serves 4 as a main dish, 8 as an appetizer
5 large tomatoes, cut into eighths
3 Tablespoons olive oil
2 Tablespoons minced garlic
1 lb. medium frozen, precooked shrimp
1/3 cup fresh basil
Juice of 1 lemon
4 oz. fresh mozzarella
4 oz. feta
1 loaf sturdy crusty bread, sliced thick
3 Tablespoons butter
1. Preheat the oven to 450 degrees. Place cut tomatoes in a large baking dish and drizzle with olive oil and minced garlic. Roast for 20 minutes.
2. Meanwhile, roughly chop the basil, cut the mozzarella into small chunks, and crumble the feta. Butter both sides of the bread slices.
3. Remove the tomatoes from the oven and stir in lemon juice, shrimp, basil, and mozzarella. Crumble feta on top. Return to oven and heat for 10-15 minutes or until shrimp is warm
4. Heat a skillet to medium high heat. Place buttered bread slices in skillet. Grill each side until evenly browned then remove from heat.
5. Remove dish from oven and serve immediately with toasted bread slices.