Bruschetta With Shrimp Tarragon And Arugula Recipes

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OLD BAY SHRIMP BRUSCHETTA RECIPE - (4/5)



Old Bay Shrimp Bruschetta Recipe - (4/5) image

Provided by Texaschef11

Number Of Ingredients 9

1 pound cooked shrimp, finely chopped
1 plum tomato, finely chopped
2 teaspoons olive oil
2 tablespoons finely chopped green onion
1 egg white
2 teaspoons OLD BAY® Seasoning
1 loaf French bread
1/4 teaspoon McCormick® Garlic Powder
2 tablespoons mayonnaise

Steps:

  • Preheat oven to 350°F. Mix shrimp, tomato, green onion, olive oil, egg white, Old Bay seasoning and garlic powder in medium bowl until blended. Slice bread into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Spread lightly with mayonnaise, then spoon shrimp mixture evenly over bread slices. Bake 8 to 10 minutes or until heated through and lightly browned. Tips Hate tomatoes? Substitute 2 tablespoons chopped red bell pepper. Sweet!

BRUSCHETTA WITH SHRIMP, TARRAGON AND ARUGULA



Bruschetta with Shrimp, Tarragon and Arugula image

Provided by Giada De Laurentiis

Categories     appetizer

Time 37m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (1 pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved
3 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 pound extra-large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
6 Roma tomatoes, chopped
1/4 cup white wine
1/4 cup low-sodium chicken stock
3 tablespoons chopped fresh tarragon leaves
1 packed cup arugula, chopped
1/2 cup mascarpone cheese, at room temperature

Steps:

  • 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.
  • 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 meat is just 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. Add the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Spoon the cream sauce over the toasts and sprinkle with salt and pepper, to taste, before serving.

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