Toasted Ciabatta with Shrimp, Tarragon, and Arugula

  • Yield: servings


1loaf ciabatta bread, trimmed and halved horizontally
-- olive oil, for drizzling
1clove garlic, halved
3tablespoons olive oil
1large shallot, thinly sliced
1pound extra-large peeled and deveined shrimp
-- kosher salt and freshly ground black pepper
6-- plum tomatoes, chopped
1/4cup dry white wine
1/4cup low-sodium chicken broth
3tablespoons chopped fresh tarragon leaves
2cups arugula, chopped
1/2cup mascarpone cheese, at room temperature


  1. For the Bread: Place an oven rack in the center of the oven.  Preheat the oven to 400F.
  2. Arrange the bread halves on a baking sheet and drizzle with some olive oil.  Bake until light golden, 23-25 minutes.  Cool for 2 minutes.  Rub the warm bread with the cut side of the garlic.
  3. For the Topping: While the bread is baking, in a large skillet, heat the oil over medium-high heat.  Add the shallot and garlic and cook, stirring frequently, until soft, about 2 minutes.  Season the shrimp with salt and pepepr and add to the skillet.  Cook for 3 to 4 minutes, until just pink and cooked through.  Remove the shrimp to a cutting board.
  4. In the same skillet, add the tomatoes and season with salt and pepper.  Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.
  5. Meanwhile, cut the shrimp into 1/2-inch pieces.

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.