Wild Mushroom Bruschetta Shrimp Costa Azul Recipe

Clean and slice

Wipe mushrooms with a damp towel and slice shiitake and crimini; tear oyster mushrooms into bite-sized pieces.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter until shimmering.

Add minced garlic and shallot; sauté 30–45 seconds until fragrant but not brown.

Add all mushrooms to the pan in an even layer. Let cook undisturbed 2–3 minutes to develop color, then stir and continue cooking 4–5 minutes until softened.

Add thyme, salt, pepper and lemon zest; deglaze with 2 tbs white wine or stock, scraping any browned bits. Cook 1–2 minutes until liquid mostly evaporates. Taste and adjust seasoning. Remove from heat and set aside to cool slightly.

In a bowl, combine flaked crab meat, crumbled blue cheese, chopped cooked bacon, grated parmesan, mayonnaise, lemon juice and chopped parsley. Fold gently to combine so mixture stays slightly chunky.

Season with 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate while preparing other components to let flavors meld.

Pat shrimp dry with paper towels. If shrimp are very large, make a shallow butterfly cut on the underside to create a pocket for some filling.

Lay out a strip of bacon or pancetta and place a shrimp on it; spoon about 1 teaspoon of the crab-blue mixture onto the shrimp (or into the butterfly pocket). Wrap the bacon around the shrimp to enclose the filling and secure with a soaked wooden skewer. Repeat with remaining shrimp.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush wrapped shrimp lightly with 1 tbs olive oil and season with smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Grill shrimp 2–3 minutes per side until bacon is crisped and shrimp are opaque and cooked through. Remove from heat and keep warm.

In a small saucepan, warm 1/2 cup heavy cream over low heat until it begins to steam (do not boil).

Whisk in 1/2 cup prepared pesto and 1/4 cup grated parmesan until smooth. Stir in 1 tbsp lemon juice, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Keep on very low heat, stirring occasionally, until ready to serve. If sauce becomes too thick, thin with 1–2 tbs water or more cream.

Preheat broiler or grill to high. Brush baguette slices with 2 tbs olive oil on both sides. Place on a sheet pan and toast 1–2 minutes per side under broiler or on grill until golden and crisp.

While still warm, rub each toasted slice with the cut side of a garlic clove to impart a light garlic flavor.

To assemble: Spoon a generous tablespoon of the warm mushroom mixture onto each toast. Place one bacon-wrapped stuffed shrimp on top of the mushrooms.

Drizzle each bruschetta with a small spoonful (about 1 tsp) of the pesto-parmesan lemon cream. Garnish with microgreens or chopped parsley and a small grating of parmesan if desired. Serve with lemon wedges on the side for squeezing.

Serve immediately while shrimp are hot and bread is crisp. Leftover components can be refrigerated separately for up to 2 days (reheat shrimp briefly, and refresh toast under broiler).