maandag 4 oktober 2010

Bruschetta with Shrimp, Tarragon and Arugula

So our 6 months with bittman are up, and the new chef was chosen.
And it is Giada de Laurentiis. Since i'm not from the states i really don't now her an her cooking but, i hope i'll get to love her as mutch as i do bitmann after i got to know his cooking;)
To welkom Giada this week where having a Big welkom party at IHCC

(Adapted from the
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
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 before serving.

10 opmerkingen:

  1. The pink shrimp and green arugula look so pretty on the toasts! I'd love to have one of these beautiful little bites:)

    Thanks for joining along in our first week with Giada!

  2. That looks wonderful! I have a nice bottle of white wine here... I should pop over!

  3. Yum! What a tasty looking appetizer. Nice choice for the welcome party!

  4. Brilliant choice - shrimp, arugula, mascarpone - what a wonderful topping for bruschetta. Beautiful photos too.
    Sue :-)

  5. These look very creamy and good--such pretty colors!
    Great pick.

  6. How beautiful...can go elegant or casual to a party, can't it? Great photos.

  7. These look scrumptious. The topping would probably be delicious over pasta too.

  8. Ciao Yvette ! They are just wonderful !!!

  9. What a delicious choice...these looks scrumptious!

  10. Your photos make me want to reach out and grab one (or more) of those shrimp!