Time: 40 min.
Complexity: easily
Servings: 4 - 6

Rich in flavor, these Italian shrimp bruschettas with fresh tarragon notes are perfect as an appetizer. The topping can also be served alone over pasta or mashed potatoes, and crispy toast will soak up every last drop of the incredible sauce. If desired, you can substitute fresh spinach for the arugula leaves; the flavor will still be unmatched. This incredibly beautiful, effortless appetizer presentation is perfect even for a holiday table.

Ingredients:

Toasts

• 1 loaf (450g) ciabatta, tops trimmed and cut into 14 slices (1cm wide)
• Olive oil, for drizzling
• 1 clove garlic, cut in half

Topping

• 450 g extra large shrimp (26-30 pcs), peeled and deveined
• 3 tbsp. l. olive oil
• 1 large or 2 small shallots, thinly sliced
• 1 clove garlic, chopped
• 6 Roma tomatoes, chopped
• 1/4 cup white wine
• 1/4 cup low-sodium chicken broth
• 3 tablespoons chopped fresh tarragon leaves
• 1 cup chopped arugula
• 1/2 cup mascarpone, room temperature

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ciabatta bread, mascarpone cheese, shrimps, tarragon, arugula, toasts

We recommend

Preparation:

Step 1
• Place the rack in the center of the oven, preheated to 200°C.
Step 2
• Place the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until lightly golden brown (about 10 minutes). Let cool for 2 minutes. Rub the warm toast with the cut side of a garlic clove. Set aside.
Step 3
• ToppingHeat 3 tablespoons of vegetable oil in a medium skillet over medium heat. Add the shallots and garlic. Cook, stirring frequently, until softened, about 2 minutes. Season the shrimp with salt and pepper to taste. Add them to the skillet. Cook until the shrimp are pink and cooked through, 3-4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside.
Step 4
• Add the tomatoes to the same pan and season with salt and pepper to taste. Cook over medium heat until the tomatoes begin to soften, about 4 minutes. Turn the heat to high. Pour in the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the broth and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone, and chopped shrimp. Stir until the mixture becomes creamy. Season with salt and pepper to taste.
Step 5
• Arrange the toasts on serving plates and drizzle with the sauce. Season with salt and pepper before serving.

Votes: 1