Shrimp Po’ Boy Bruschetta

shrimp po' boy bruschetta

These delicious Shrimp Po’ Boy Bruschetta are the perfect appetizer for Mardi Gras festivities. 

Shrimp Po' Boy Bruschetta
Makes about 1 dozen
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  1. 15 (¼-inch-thick) slices French bread
  2. 3 tablespoons olive oil, divided
  3. 1½ pounds peeled and deveined large fresh shrimp
  4. 1 tablespoon Creole seasoning
  5. 1 cup mayonnaise
  6. ¼ cup chopped green onion
  7. 3 tablespoons whole-grain mustard
  8. 2 tablespoons sweet pickle relish
  9. 1 tablespoon ketchup
  10. 1 tablespoon chopped fresh parsley
  11. 1 teaspoon hot sauce
  12. ¼ teaspoon garlic powder
  13. 1 (5-ounce) bag fresh arugula
  14. Garnish: fresh parsley sprigs
  1. Preheat oven to 400˚.
  2. Place bread slices on a baking sheet, and brush with 1 tablespoon olive oil.
  3. Bake for 6 to 8 minutes or until bread is toasted.
  4. In a large skillet, heat remaining 2 tablespoons oil over medium-high heat. Sprinkle shrimp with Creole seasoning, and cook for 1 to 2 minutes per side or just until pink.
  5. In a small bowl, stir together mayonnaise and next 7 ingredients; spread onto bread slices. Top with arugula and shrimp. Garnish with parsley, if desired. Serve immediately.
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