
Toast Ingredients:
1 loaf salt-crusted sour dough bread (can use ciabatta)
1 clove garlic, halved
Olive oil for drizzling
Toast Directions:
Preheat the oven to 400 degrees F. Cut the bread into half inch slices. Place the slices onto a baking sheet. Drizzle the slices with olive oil. Bake for 10 minutes or until lightly toasted. Rub the warm toasts with the cut side of the garlic cloves. Set aside.
Topping Ingredients:
3 Tbs olive oil

1 clove garlic, minced
1 lb cooked shrimp, peeled and deveined (can be frozen)
Kosher salt and ground pepper
6 Roma tomatoes, diced
1/4 cup white wine
1/4 cup chicken stock
3 Tbs chopped fresh tarragon
1 cup packed arugula, chopped
1/2 cup marscapone cheese
Topping Directions:
Chop the cooked shrimp and set aside. In a medium skillet, heat the olive oil over medium heat. Add the shallots and the garlic. Cook for 2 minutes, stirring constantly. Add the chopped tomatoes. Season with salt and pepper. Cook over medium-high heat for 4 minutes or until the tomatoes start to soften. Turn the heat up to high. Add the wine and scrape up the browned bits that have stuck to the pan. Cook for 2 minutes. Add the chopped shrimp. Stir in the cooking stock. Cook for about 3 minutes or until most of the liquid has evaporated. Remove the pan from the heat. Add the arugula and the tarragon. Stir in the marscapone cheese until the entire mixture is creamy.
Serving Directions:
Arrange the toasts on a serving platter. Spoon the shrimp mixture over the toasts. Enjoy!
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