I was watching the Food Network today and I saw my girl Giada’s show about this recipe.
I had made it before and I was reminded how AWESOME it was, so I had to share.
I followed her recipe, but some how mine came out a little soupier than hers and not as pretty…
But it was delicious and everyone loved them.
The Verdict – Overall, it’s really easy and has that fancy, restaurant quality taste!
Bruschetta with Shrimp, Tarragon and Arugula
- 1 loaf ciabatta bread, trimmed and cut into slices
- Olive oil, for drizzling
- 1 garlic clove, halved
- 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
- ¼ cup white wine
- ¼ cup low-sodium chicken stock
- 3 tablespoons chopped fresh tarragon leaves
- 1 packed cup arugula, chopped
- ½ cup mascarpone cheese, at room temperature
- 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 ½-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.