Tasteful Italian bruschettas with shrimp and fresh notes of tarragon are great for snacks. Topping can also Serve separately on pasta or mashed potatoes, and crispy toasts will help soak up the incredible sauce to the last drop. If necessary leaves of arugula can be replaced with fresh spinach, the taste is still will be unsurpassed. Incredibly beautiful presentation of snacks, not requiring special effort, even for a festive occasion стола. 
Time: 40min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Toasts
- 1 loaf (450 gr.) Ciabatta, cut the humpbacks and cut into 14 slices (1 cm wide)
- Olive oil spray
- 1 clove of garlic, cut in half
Topping
- 450 gr extra large shrimp (26-30 pcs.), peel and remove dark vein
- 3 tbsp. l olive oil
- 1 large or 2 small shallots, chop finely
- 1 clove garlic, chopped
- 6 chopped Roma tomatoes
- 1/4 Art. white wine
- 1/4 Art. low salt chicken stock
- 3 tbsp. l shredded fresh tarragon leaves
- 1 tbsp. arugula chopped
- 1/2 tbsp. mascarpone, room temperature
Recipes with similar ingredients: ciabatta bread, mascarpone cheese, shrimp, tarragon, arugula, toasts
Recipe preparation:
- Place the wire rack in the center of the oven, which is preheated to 200 ° C.
- Put slices of bread in one layer on a baking sheet and sprinkle olive oil. Bake until light golden (approximately 10 minutes). Allow to cool for 2 minutes. Grate warm toast a clove of garlic. Set aside.
- Topping: Preheat in a medium frying pan in a moderate fire 3 tbsp. l vegetable oil. Add shallots and garlic. Fry, stirring frequently, until tender (about 2 minutes). Season the shrimp to taste with salt and pepper. Put them in to the pan. Fry until the shrimp is pink and fully prepared (3-4 minutes). Take out the shrimp and chop pieces of 1 cm. Set aside.
- Add tomatoes to the same pan, season with salt and pepper taste. Cook over medium heat until tomatoes are start to soften (about 4 minutes). Turn on maximum heat. Pour in wine and scrape with a wooden spoon from the bottom pans adhering to brown pieces. Cook for 2 minutes. Stir in the broth and cook until most liquid will not evaporate (approximately 2 minutes). Remove the pan from fire. Add tarragon, arugula, mascarpone and chopped shrimp. Stir until the mixture is creamy in consistency. Season to taste with salt and pepper.
- Place the toasts on serving plates and pour the sauce. Sprinkle with salt and pepper before serving.
