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.


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


-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.


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

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

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