I have made this dish as a bruschetta topping and also served the sauce on pasta. Equally both are fantastic.
Key: Must use fresh tarragon!
Did you know that in Italy, arugula is known as “rocket”?
- 1 loaf French bread, sliced thin diagonally
- 3 teaspoons (about) olive oil
- 2 small shallots, thinly sliced
- 2 cloves garlic (one chopped and one left whole for bread)
- 1 lb. large shrimp, peeled and deveined and cut into small pieces
- Salt & pepper to taste
- 6 Roma tomatoes, chopped small
- 1/4 cup white wine
- 1/4 cup chicken stock or broth
- 3 tablespoons fresh tarragon leaves, chopped
- 1 cup arugula, chopped
- 1/2 cup mascarpone cheese, room temperature (Italian cream cheese)
- Preheat oven to 400°
- Arrange bread slices on a single layer on a baking sheet and brush with olive oil. Bake for about 8 minutes until light golden. Remove and cool slightly. Take whole piece of garlic and cut in half. Rub bread with cut sliced half of garlic. Set aside.
- Season shrimp with salt and pepper and add to a large skillet. Cook until shrimp turn pink, about 3-4 minutes. Remove shrimp to a side bowl and set aside.
- In same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4-6 minutes. Turn the heat to high and 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 mixture. Stir until mixture is creamy. Check to see if needs more salt and pepper.
- Arrange toasts on a serving plate and add shrimp mixture on each slice.