Ingredients: |
Ingredients: TOASTS
1 (1 lb. loaf ) ciabatta bread,trimmed and cut into 14 (1/2" thick ) slices
olive oil for drizzling
1garlic clove,halved
Topping
3 Tbl. olive oil
1 large or 2 small shallots,thinly sliced
1 clove garlic,chopped
1 lb. extra large shrimp
Kosher salt and fresh ground pepper
6 Roma tomatoes,chopped
1/4 cup white wine
1/4 cup low sodium chicken stock
3 Tbl. chopped fresh tarragon
1 packed cup arugula
1/2 cup mascarpone cheese, at room temp,
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Directions: |
Directions:For the toasts; Put an oven rack in the center of oven. Preheat oven to 400º. Arrange bread slices in a single layer on baking sheet and drizzle with olive oil. Bake until light golden, about 10 min. Cool for 2 minutes. Rub warm toasts with cut side of garlic. Set aside.
Topping; In a medium skillet heat 3 Tbl. of oil over med-high heat. Add the shallots and garlic and cook, stirring frequently until soft, about 2 minutes. Season the shrimp with S&P to taste and add them to skillet. Cook until the shrimp are pink and cooked through about 3-4 minutes. Remove the shrimp and chop into 1/2 " pieces. Set aside.
In same skillet, add the tomatoes and season with S&P, to taste. Cook over medium high heat until tomatoes start to soften, about 4 minutes. Turn heat to high. Add wine and scrape up the brown bits that cling to 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 heat and add tarragon,arugula, mascarpone cheese, and chopped shrimp. Stir until mixture is creamy. Season with S&P. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with S&P before serving. |
This recipe for Bruschetta with Shrimp.Tarragon and Arugula is from