Toasted Ciabatta with Shrimp, Tarragon, and Arugula
- Yield servings
- 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
- For the Bread: Place an oven rack in the center of the oven. Preheat the oven to 400F.
- 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.
- 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.
- 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.
- 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.