Bruschetta with Shrimp, Tarragon and Arugula Recipe

Name: Bruschetta with Shrimp, Tarragon and Arugula Recipe
Ingredients: 1 (1 pound) loaf ciabatta bread, trimmed and cut into 14 (1 / 2 inch thick) slices; Olive oil, for drizzling; 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; 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

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Recipe, grocery list, and nutrition info for Bruschetta with Shrimp, Tarragon and Arugula. This recipe contains ciabatta bread, mascarpone cheese, olive oil, shrimp, olive oil and more.

Keywords

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Tarragon and Arugula
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Cooking tools:

Bread knife
Chef's knife
Cutting board
Baking sheet
Oven
Skillet
Wooden spoon
Tongs
Spatula
Measuring cup
Measuring spoon
Serving platter

Ingredients

1 (1 pound) loaf ciabatta bread, trimmed and cut into 14 (1 / 2 inch thick) slices
Olive oil, for drizzling
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
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