Toasted Ciabatta with Shrimp, Tarragon and Arugula

Name: Toasted Ciabatta with Shrimp, Tarragon and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1-pound loaf ciabatta bread, trimmed and halved horizontally; Olive oil, for drizzling; 1 clove garlic, halved; 3 tablespoons olive oil; 1 clove garlic, chopped; 1 large or 2 small shallots, thinly sliced; 1 pound extra-large shrimp, peeled and deveined; Kosher salt and freshly ground black pepper; 6 plum tomatoes, chopped; 1/4 cup white wine; 1/4 cup low-sodium chicken stock; 1 packed cup arugula, chopped; 1/2 cup mascarpone cheese, at room temperature; 3 tablespoons chopped fresh tarragon

Servings: persons

One 1-pound loaf ciabatta bread, trimmed and halved horizontally
Olive oil, for drizzling
1 clove garlic, halved
3 tablespoons olive oil
1 clove garlic, chopped
1 large or 2 small shallots, thinly sliced
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 plum tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature
3 tablespoons chopped fresh tarragon

1
For the bread: Place an oven rack in the center of the oven.
2
Preheat the oven to 400 degrees F.
3
Arrange the bread halves on a baking sheet and drizzle with olive oil.
4
Bake until light golden, 13 to 15 minutes.
5
Cool for 2 minutes.
6
Rub the warm bread with the cut-side of the garlic.
7
Set aside.
8
For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat.
9
Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes.
10
Sprinkle the shrimp with salt and pepper and add to the skillet.
11
Cook for 3 to 4 minutes until just pink and cooked through.
12
Remove the shrimp to a cutting board.
13
In the same skillet, add the tomatoes and season with salt and pepper.
14
Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
15
Meanwhile, cut the shrimp into 1/2-inch pieces.
16
Turn the heat under the skillet to high.
17
Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan.
18
Boil for 2 minutes.
19
Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
20
Remove the pan from the heat.
21
Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy.
22
Season with salt and pepper.
23
Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper.
24
Cut into slices and serve.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 1-pound loaf ciabatta bread, trimmed and halved horizontally, Olive oil, for drizzling, 1 clove garlic, halved, 3 tablespoons olive oil, and more.

Yes, Toasted Ciabatta with Shrimp, Tarragon and Arugula falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!