Shrimp Crostini Recipe

Killer App: Creamy Shrimp Crostini

February 18, 2011

There are certain dishes that I'm obsessed with. Among them are shrimp appetizers and crostini, so imagine my delight when I came across Giada de Laurentiis's recipe for a shrimp crostini appetizer! The most important part of this dish is the bread; select a loaf that's sturdy and can hold the gooey thick topping. It's a mixture of plump pink shrimp, vibrant peppery arugula, and juicy fresh tomatoes. There's a slight creaminess thanks to the addition of mascarpone cheese that also provides a great richness. These finger-licking good hors d'oeuvres are excellent with a glass of crisp white wine. Ready for the recipe? Read more.

From Giada de Laurentiis

Bruschetta With Shrimp, Tarragon, and Arugula

Shrimp Crostini Recipe 2011-02-18 10:30:55

Ingredients

Toasts:
1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
Olive oil, for drizzling
1 garlic clove, halved
Topping:
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

Directions

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.

Serves 6.

*The day that I made this dish, Whole Foods was out of fresh tarragon, thus I used Italian parsley.