BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA
Steps:
- For the toasts: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic. Set aside. For the topping: In a medium skillet, heat 3 tablespoons of oil over medium-high heat. Add the shallots and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper, to taste, and add them to the skillet. Cook until the shrimp are pink and cooked through about 3 to 4 minutes. Remove the shrimp and chop into 1/2-inch pieces. Set aside. In the same skillet, add the tomatoes and season with salt and pepper, to taste. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 2 minutes. Stir in the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat and add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Arrange the toasts on serving plates and drizzle with the sauce. Sprinkle with salt and pepper
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Khensani California
[email protected]Overall, I thought this bruschetta was pretty good. It's a nice change from the traditional tomato and basil bruschetta.
Lauren Van Schalkwyk
[email protected]This is a great recipe for a special occasion. It's a bit more work than your average bruschetta, but it's worth it.
Audrey Ash
[email protected]I thought this recipe was a bit too complicated. I think there are easier ways to make bruschetta.
Aamir Amjad
[email protected]The flavors in this bruschetta were really good, but the baguette slices were too hard. I think I would try toasting them next time.
Tanim khan
[email protected]I found this recipe to be a bit bland. I think it would have been better with some additional herbs or spices.
Haroon Tori
[email protected]I thought this bruschetta was just okay. The shrimp were a bit overcooked and the tarragon was too overpowering.
DMN YMN
[email protected]I've made this bruschetta several times and it's always a hit. It's a great way to use up leftover shrimp.
Asadullah Asad
[email protected]This is a great recipe for a light and refreshing appetizer. I love the combination of shrimp and arugula.
Slindile Myeni
[email protected]I'm not a huge fan of seafood, but I really enjoyed this bruschetta. The shrimp were cooked perfectly and the tarragon added a nice touch of flavor.
Sarkar Khan
[email protected]This was my first time making bruschetta and it turned out great! The recipe was easy to follow and the results were delicious.
Kigungu paster
[email protected]I made this for a party and it was a huge hit! Everyone loved the unique combination of flavors.
Natumanya Daphine
[email protected]This bruschetta was fantastic! The flavors of the shrimp, tarragon, and arugula came together perfectly. I especially loved the crispy baguette slices.