Toasted Ciabatta with Shrimp, Tarragon and Arugula

Name: Toasted Ciabatta with Shrimp, Tarragon and Arugula
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters packed cup arugula, chopped; 454 grams ciabatta bread, trimmed and halved horizontally; 3 Tbsps chopped fresh tarragon; 1 clove garlic, chopped; 1 clove garlic, 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 plum tomatoes, chopped; 2 smalls large or shallots, thinly sliced; 454 grams shrimp, peeled and deveined; 59 milliliters white wine

The recipe Toasted Ciabatta with Shrimp, Tarragon and Arugula could satisfy your Mediterranean craving in approximately 30 minutes. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 558 calories, 25g of protein, and 31g of fat each. If you have arugula, plum tomatoes, shrimp, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

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Oven

Arrange the bread halves 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, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.

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Garlic

Bread

Dry Seasoning Rub

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Oven

For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat.

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Bread

Cooking Oil

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Frying Pan

Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes.

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Shallot

Garlic

Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through.

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Salt And Pepper

Shrimp

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Frying Pan

Remove the shrimp to a cutting board.

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Shrimp

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Cutting Board

In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.

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Salt And Pepper

Tomato

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Frying Pan

Meanwhile, cut the shrimp into 1/2-inch pieces.

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Shrimp

Turn the heat under the skillet to high.

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Frying Pan

Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes.

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Wine

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Wooden Spoon

Frying Pan

Add the stock and boil until most of the liquid has evaporated, about 2 minutes.

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Stock

Remove the pan from the heat.

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Frying Pan

Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper.

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Mascarpone

Salt And Pepper

Tarragon

Arugula

Shrimp

Sauce

Cut into slices and serve.

Equipment

Ingredients

Servings:

237milliliters

packed cup arugula, chopped 454grams

ciabatta bread, trimmed and halved horizontally 3Tbsps

chopped fresh tarragon 1clove

garlic, chopped 1clove

garlic, 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

plum tomatoes, chopped 2smalls

large or shallots, thinly sliced 454grams

shrimp, peeled and deveined 59milliliters

white wine

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Spalletti Chianti D.O.C.G. (). Reviewers quite like it with a 5 out of 5 star rating and a price of about 12 dollars per bottle.