0 In Food/ Recipes

Bruschetta – Shrimp, Tarragon & Arugula

I have made this dish as a bruschetta topping and also served on pasta.

Equally, both are fantastic.


Key:  Must use fresh tarragon! If not available I guess dried would be worth a try.

Did you know that in Italy, arugula is known as “rocket”?

Bruschetta - Shrimp, Tarragon & Arugula

Course Appetizer, Main Course


  • 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)


Bread if making bruschetta

  • Preheat oven to 400°
  • Arrange bread slices on a single layer on a baking sheet. Bake for about 8 minutes until light golden in color. Remove and cool slightly. Brush with olive oil and take a whole piece of garlic and cut in half. Rub bread slices with garlic. Set aside


  • In a medium skillet over med-high heat, heat 3 teaspoons olive oil and add shallots and chopped garlic; stirring frequently, until soft- about 2 minutes.
  • Season shrimp with salt and pepper and add to skillet. Cook until shrimp turn pink; about 3-4 minutes. Remove shrimp to a side bowl and set aside.
  • In the same skillet, add the tomatoes and season with salt and pepper. Cook over med-high heat until the tomatoes start to soften; about 4 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 additional salt or pepper is needed.
  • If serving bruschetta, serve in a bowl with bread slices surrounding it. If using as a topping for pasta, cook pasta as directed and add this as a sauce.





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