Bruschetta with Shrimp, Tarragon and Arugula

Name: Bruschetta with Shrimp, Tarragon and Arugula
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters packed cup arugula, chopped; 454 grams ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices; 3 Tbsps chopped fresh tarragon leaves; 1 clove garlic, chopped; 1 garlic clove, halved; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters low-sodium chicken stock; 118 milliliters mascarpone cheese, at room temperature; 3 Tbsps olive oil; 6 servings Olive oil, for drizzling; 6 Roma tomatoes, chopped; 2 smalls large or shallots, thinly sliced; 454 grams shrimp, peeled and deveined; 59 milliliters white wine

Bruschetta with Shrimp, Tarragon and Arugula

Bruschetta with Shrimp, Tarragon and Arugula might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 25g of protein, 31g of fat, and a total of 547 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodnetwork requires roma tomatoes, olive oil, tarragon leaves, and kosher salt and pepper. 23 people found this recipe to be tasty and satisfying. A couple people really liked this Mediterranean dish. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 40 minutes. Users who liked this recipe also liked Toasted Ciabatta with Shrimp, Tarragon and Arugula, Pan-Roasted Shrimp with Orange, Arugula, and Tarragon, and Beet Bruschetta with Orange Tarragon Goat Cheese.

Instructions

Watch how to make this recipe.

For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil.

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Olive Oil

Bread

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Baking Sheet

Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside.

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Garlic

Dry Seasoning Rub

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Oven

For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat.

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Cooking Oil

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Frying Pan

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.

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Salt And Pepper

Shallot

Garlic

Shrimp

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Frying Pan

Remove the shrimp and chop into 1/2-inch pieces. Set aside.

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Shrimp

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.

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Salt And Pepper

Tomato

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Frying Pan

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.

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Stock

Wine

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Wooden Spoon

Frying Pan

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.

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Mascarpone

Salt And Pepper

Tarragon

Arugula

Shrimp

Sauce

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Frying Pan

Sprinkle with salt and pepper before serving.

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Salt And Pepper

Equipment

Ingredients

Servings:

237milliliters

packed cup arugula, chopped 454grams

ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices 3Tbsps

chopped fresh tarragon leaves 1clove

garlic, chopped 1

garlic clove, halved 6servings

Kosher salt and freshly ground black pepper 59milliliters

low-sodium chicken stock 118milliliters

mascarpone cheese, at room temperature 3Tbsps

olive oil 6servings

Olive oil, for drizzling 6

Roma tomatoes, chopped 2smalls

large or shallots, thinly sliced 454grams

shrimp, peeled and deveined 59milliliters

white wine

Recommended wine: Sparkling Wine, Chianti, Verdicchio, Sparkling Rose, Trebbiano

Sparkling Wine, Chianti, and Verdicchio are great choices for Bruschetta. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Viva Diva Moscato Prosecco. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 22 dollars per bottle.