Toasted Ciabatta with Shrimp, Tarragon, and Arugula

  • Yield servings

Tarragon goes so well with shrimp and really elevates the flavors overall.

giada-de-laurentiis-toast-ciabatta-shrimp-tarragon-arugula-food-nutrition-diet-health-recipe-spry

Ingredients

1 loaf ciabatta bread, trimmed and halved horizontally
-- olive oil, for drizzling
1 clove garlic, halved
3 tablespoons olive oil
1 large shallot, thinly sliced
1 pound extra-large peeled and deveined shrimp
-- kosher salt and freshly ground black pepper
6 -- plum tomatoes, chopped
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
3 tablespoons chopped fresh tarragon leaves
2 cups arugula, chopped
1/2 cup mascarpone cheese, at room temperature

Instructions

  1. For the Bread: Place an oven rack in the center of the oven.  Preheat the oven to 400F.
  2. Arrange the bread halves on a baking sheet and drizzle with some olive oil.  Bake until light golden, 23-25 minutes.  Cool for 2 minutes.  Rub the warm bread with the cut side of the garlic.
  3. For the Topping: While the bread is baking, in a large skillet, heat the oil over medium-high heat.  Add the shallot and garlic and cook, stirring frequently, until soft, about 2 minutes.  Season the shrimp with salt and pepepr and add to the skillet.  Cook for 3 to 4 minutes, until just pink and cooked through.  Remove the shrimp to a cutting board.
  4. 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.
  5. Meanwhile, cut the shrimp into 1/2-inch pieces.

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

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