You are here: Home » Recipes » Toasted Ciabatta with Shrimp, Tarragon, and Arugula Toasted Ciabatta with Shrimp, Tarragon, and Arugula Recipe by Our Cookbook Collection Yield servings Tarragon goes so well with shrimp and really elevates the flavors overall. PrintEmail Ingredients 1 loaf ciabatta bread, trimmed and halved horizontally -- olive oil, for drizzling1 clove garlic, halved3 tablespoons olive oil1 large shallot, thinly sliced1 pound extra-large peeled and deveined shrimp -- kosher salt and freshly ground black pepper6 -- plum tomatoes, chopped1/4 cup dry white wine1/4 cup low-sodium chicken broth3 tablespoons chopped fresh tarragon leaves2 cups arugula, chopped1/2 cup mascarpone cheese, at room temperature Instructions 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.