Toasted Ciabatta with Shrimp, Tarragon, and Arugula Spread

Warm, thick bread is tasty.

Shrimp perfectly sauteed in a pan with fresh vegetables is tasty.

Quality cheese is unbelievable.

Giada put all the best things together for us. I just recalculated and tweaked a bit.

From her featured recipe in Women’s Health, Shrimp, Tarragon, and Arugula on Ciabatta came into being. Thank goodness for this wonderful Italian lady and her equally wonderful culinary mind.

Ingredients

2 Ciabatta rolls, sliced in half (see my recipe)

1 T olive oil
2 T shallots or onions,thinly sliced
dash of crushed garlic
20-25 small shrimp, peeled and deveined
freshly ground black pepper
3 plum tomatoes, chopped
1 T dry white wine
1 t low-sodium chicken broth
2 T chopped fresh tarragon leaves
3/4 packed cup arugula, chopped
1 T ricotta or mascarpone cheese, at room temp

Directions

-Sautee shallots or onions in skillet of hot oil. Add crushed garlic. Cook for about 2-3 minutes.

-Then add in the tomatoes, shrimp, and pepper, letting simmer on medium-low for about 3-4 minutes. You can chop your shrimp beforehand for a smoother consistency in the spread, if you like.

-Once shrimp seem cooked, add in wine and broth. Bring to a low boil for about 5 minutes or until liquid has mostly dissolved.

-Slowly melt in cheese.

-Add in chopped arugula and tarragon at the very end. Serve on warmed ciabatta and enjoy every bite.

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One thought on “Toasted Ciabatta with Shrimp, Tarragon, and Arugula Spread

  1. Pingback: BRING BACK THE SHRIMP BOIL! | Bowie Texas

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