Shrimp Bruschetta with Herb Marbled White Wine Sauce, Capers & Sun-Dried Tomatoes
Il Davide is a truly excellent restaurant in San Rafael, California, that we always visit whenever we're in the area. Last spring, we tried one of Il Davide's new appetizers and instantly fell in love with it. I decided to recreate the dish, but I've made a few deliberate changes in my version. Instead of fresh cherry tomatoes, I use julienned sun-dried tomatoes. I've chosen capers instead of olives, and I also love the look and flavor of herb oil and crispy fried parsley, neither of which appears in the original version. You simply must try this dish – trust me!
You will need
Bruschetta:
8 thin slices French baguette (about ½ inch / 1.25 cm thick)
Butter, for frying
Olive oil, for frying
½ garlic clove, peeled
Shrimp:
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
8 large raw shrimp, peeled and deveined
⅓ cup + 1 tbsp (100 ml) small, cooked shrimp, peeled
1 tbsp (15 ml) garlic, finely minced
1 tsp–1 tbsp (5 ml-15 ml) finely minced red chili (depending on heat preference and chili strength)
1 tbsp (15 ml) fresh parsley, finely chopped
Salt and freshly ground black pepper
Herb Oil:
¾ cup + 1 tbsp (200 ml) mixed fresh herbs (such as basil, parsley, chives, cilantro, dill, oregano, and thyme)
¾ cup + 1 tbsp (100 ml) fresh spinach
⅔ cup (150 ml) canola oil
½ tsp (2 ½ ml) finely grated garlic
1 tsp (5 ml) finely grated lemon zest
Pinch of salt
White Wine Sauce:
1 tbsp (15 ml) butter + 1 tbsp (15 ml) butter
⅓ cup + 1 tbsp (100 ml) shallots, finely chopped
½ tsp (2 ½ ml) mild red chili, finely minced
3 sprigs fresh thyme
⅓ cup + 1 tbsp (100 ml) dry white wine
1 cube of vegetable bouillon
¾ cup + 1 tbsp (200 ml) boiling water
¾ cup + 1 tbsp (200 ml) heavy cream
1 tbsp + 2 tsp (25 ml) crème fraiche
¾ tsp (3.75 ml) cornstarch
¾ tsp (3.75 ml) water
Pinch (about ⅛ tsp) cayenne pepper
Salt, if needed
Crispy Fried Parsley:
⅓ cup + 1 tbsp (100 ml) parsley leaves, washed, dried, and removed from stems
Neutral frying oil
Salt
For serving:
2 tbsp (30 ml) capers
¼ cup (50 ml) julienned sun-dried tomatoes
How to make it
Herb Oil:
1. Wash the herbs and spinach thoroughly. Blanch them in salted boiling water for 30 seconds, then immediately transfer to an ice bath.
Blanched herbs and spinach, drained and thoroughly dried
¾ cup + 1 tbsp (200 ml) mixed fresh herbs (such as basil, parsley, chives, cilantro, dill, oregano, and thyme)
¾ cup + 1 tbsp (100 ml) fresh spinach
Pinch of salt
2. Drain well in a colander and pat completely dry with paper towels. The leaves must be very dry.
3. Blend the herbs, spinach, garlic, lemon zest, and canola oil for 5–6 minutes, allowing the oil to warm slightly.
⅔ cup (150 ml) canola oil
½ tsp (2 ½ ml) finely grated garlic
1 tsp (5 ml) finely grated lemon zest
4. Let stand for 10 minutes, then strain through a fine-mesh sieve. Transfer to a clean bottle and refrigerate for up to 2 weeks.
White Wine Sauce:
5. Melt butter in a heavy-bottomed saucepan over medium heat. Cook the shallots, chili, and thyme, stirring frequently, until softened but not browned.
1 tbsp (15 ml) butter
⅓ cup + 1 tbsp (100 ml) shallots, finely chopped
½ tsp (2 ½ ml) mild red chili, finely minced
3 sprigs fresh thyme
6. Add the white wine and simmer until reduced by half.
⅓ cup + 1 tbsp (100 ml) dry white wine
7. Add the bouillon cube and boiling water. Continue simmering until about ¾ cup of liquid remains.
1 cube of vegetable bouillon
¾ cup + 1 tbsp (200 ml) boiling water
8. In a separate saucepan, simmer the heavy cream until reduced by half and thickened.
9. Whisk the reduced cream into the wine mixture.
¾ cup + 1 tbsp (200 ml) heavy cream
10. Strain through a fine-mesh sieve, discarding the solids. Return the sauce to the pan and heat the sauce.
11. Mix the cornstarch with the water and whisk into the sauce. Add the cayenne pepper and salt if needed.
¾ tsp (3.75 ml) cornstarch
¾ tsp (3.75 ml) water
Pinch (about ⅛ tsp) cayenne pepper
Salt, if needed
12. Using an immersion blender, blend in the remaining tablespoon of butter and the crème fraiche until smooth and glossy. Taste and adjust seasoning.
1 tbsp (15 ml) butter
1 tbsp + 2 tsp (25 ml) crème fraiche
Crispy Fried Parsley
13. Heat frying oil to 350°F (175–180°C). Fry the parsley leaves for 1–2 minutes, until crisp.
⅓ cup + 1 tbsp (100 ml) parsley leaves, washed, dried, and removed from stems
Neutral frying oil
14. Drain on paper towels and season immediately with salt. The parsley will stay crisp for a few hours and can be prepared ahead.
Salt
Bruschetta:
15. Heat butter and olive oil in a skillet over medium heat. Toast the baguette slices until golden brown on both sides. Rub one side of each slice with the cut garlic clove while still warm.
8 thin slices French baguette (about ½ inch / 1.25 cm thick)
Butter, for frying
Olive oil, for frying
½ garlic clove, peeled
Shrimp:
16. Heat the butter and olive oil in a skillet. Cook the large shrimp until almost done.
2 tbsp (30 ml) butter
2 tbsp (30 ml) olive oil
8 large raw shrimp, peeled and deveined
17. Add the cooked small shrimp, garlic, chili, parsley, salt, and black pepper. Toss everything together for about 1 minute, just until heated through.
⅓ cup + 1 tbsp (100 ml) small, cooked shrimp, peeled
1 tbsp (15 ml) garlic, finely minced
1 tsp–1 tbsp (5 ml-15 ml) finely minced red chili (depending on heat preference and chili strength)
1 tbsp (15 ml) fresh parsley, finely chopped
Salt and freshly ground black pepper
Assembly:
18. Divide the shrimp mixture among the toasted baguette slices. Drizzle a little herb oil into the warm white wine sauce and gently swirl it to create a marbled ("broken") effect.
19. Spoon the sauce over the shrimp. Top with the sun-dried tomatoes, capers, and crispy fried parsley. Finish with an extra drizzle of herb oil before serving.
2 tbsp (30 ml) capers
¼ cup (50 ml) julienned sun-dried tomatoes
Crispy fried parsley
Herb oil
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