Bruschetta with Shrimp, Tarragon and Arugula
By á-22939
Ingredients
- min Level:
- Easy 25min
- Serves:
- 4 to 6 servings
- Toasts:
- 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices Olive oil,for drizzling
- 1 garlic clove, halved
- Topping:
- 3 tablespoons olive oil
- 1 large or 2 small shallots, thinly sliced 1 clove garlic, chopped
- 1 pound extra-large shrimp , peeled and deveined
- Kosher salt and freshly ground black pepper 6 Roma tomatoes , chopped
- 1/4 cup white wine
- 1/4 cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves 1 packed cup arugula, chopped
- 1/2 cup mascarpone cheese, at room temperature
Details
Preparation
Step 1
For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.
For the topping : In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently , until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes . Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated , about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy . Season with salt and pepper , to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper before serving.
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