Bruschetta With Shrimp Tarragon And Arugula Recipes

Steps:

• For the bread: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Arrange the bread halves on a baking sheet and drizzle with olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Rub the warm bread with the cut-side of the garlic. Set aside.
• For the topping: While the bread is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and shallots and cook, stirring frequently, until soft, about 2 minutes. Sprinkle the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes until just pink and cooked through. Remove the shrimp to a cutting board.
• 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.
• Meanwhile, cut the shrimp into 1/2-inch pieces.
• Turn the heat under the skillet to high. Add the wine and, using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the stock and boil until most of the liquid has evaporated, about 2 minutes.
• Remove the pan from the heat. Add the shrimp, arugula, mascarpone cheese and tarragon, and stir until the mixture is creamy. Season with salt and pepper. Spoon the creamy shrimp and sauce over the toasts and sprinkle with salt and pepper. Cut into slices and serve.

Steps:

• Bring a pot of salted water to a boil and boil the broccoli, over high heat, uncovered for a minute or until just cooked through. Drain, refresh under cold water and pat dry. Peel the shrimp cut through the indentation in the back, devein if the back looks dirty, halve then cut them cross-wise into 1-inch pieces. Lightly toast or grill your bread how many slices of bread you toast depends on the size of the bread. Center the grilled bread in the middle of two dinner plates.
• Heat a large heavy skillet until hot. Swirl in the olive oil for 10 seconds to heat up. Add the bell peppers and saute, stirring continuously, for 1 minute or until they begin to get tender. Add the broccoli, shrimp and garlic and saute briskly, tossing continuously for a minute or until the shrimp are barely cooked. Add the white wine and cook until almost evaporated. Stir in the red pepper, season to taste with salt and remove from the heat. Stir in the parsley and spoon over the bruschetta.

Steps:

• 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.
• 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 meat is just 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. Add the stock and cook until most of the liquid has evaporated, about 2 minutes. Remove the pan from the heat. Add the tarragon, arugula, mascarpone cheese, and chopped shrimp. Stir until the mixture is creamy. Season with salt and pepper, to taste. Spoon the cream sauce over the toasts and sprinkle with salt and pepper, to taste, before serving.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.