Saturday, June 5, 2010
Lunch on Narragansett Bay
Last July the Skipper and I spent a few days aboard Freedom on Narragansett Bay. One day we invited my cousin Ann, her lovely daughters, and my college roommate Sally out for a sail and the chance to watch the 12 meters race. When Ann's daughter Emily stepped on board she held a tray of Shrimp Bruschetta, and Sally carried a bag full of Pulled Pork Barbeque (from Blue Ribbon Barbeque in Arlington, MA), rolls and coleslaw. I immediately knew I had invited the right guests!
The weather was beautiful, the 12 meters gorgeous, and the conversation fun, but what is a day on the boat without a great meal. Here is what was on the Lunch Menu:
Shrimp Bruschetta (recipe to follow)
Pulled Pork Barbeque with ColeSlaw
Cape Cod Chicken Salad
Mint Brownies and Snickerdoodles
The Bruschetta was ideal on many levels: 1)It was a great surprise, and proved the perfect late morning/before lunch snack; 2) Delicious; 3)It can easily be made aboard or made ahead at home -- and the leftovers kept well for a day or so.
This may/may not be the recipe Ann followed but it's close! And it uses Old Bay -- a staple aboard Freedom!
OLD BAY® Zesty Shrimp Bruschetta
Bruschetta comes from the Italian word buscare, which means "to roast over coals." While you're Afloat, you may not have any coals, but the broiler will do!
1 pound cooked shrimp, finely chopped
1 plum tomato, finely chopped
2 teaspoons olive oil
2 tablespoons finely chopped green onion
2 teaspoons OLD BAY® Seasoning
1 loaf French bread
1/4 teaspoon McCormick® Garlic Powder
2 tablespoons mayonnaise
Preheat Broiler. Mix shrimp, tomato, green onion, olive oil, OLD BAY and garlic powder in medium bowl until blended.
Slice bread into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. You can do this at home, or earlier in the day.
Spread the bruschetta lightly with mayo, then spoon shrimp mixture evenly over bread slices.
Hate tomatoes? Substitute 2 tablespoons chopped red bell pepper. Sweet!