RECIPE: Giada’s Bruschetta with Shrimp and Arugula

Ingredients

fresh shrimp

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.

slicing up the garlic ciabatta

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.

shallots and garlic

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.

cookin the shrimp

chopped up shrimp

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.

sauce

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.

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.

shrimp bruschetta

 Some other seafood recipes:
Honey ginger grilled salmon
Lobster
Salmon cakes
Salmon in chipotle sauce
Spicy Korean fried shrimp

Cafe Rani in New Orleans

Cafe Rani
2917 Magazine St # 103
New Orleans, LA 70115-2264

We arrived for Saturday lunch and saw sadly that all the outdoor tables were taken. Since we were in a bit of a rush we decided to eat inside. The waittress was very friendly and able to answer all of our questions.

From the most popular appetizers, we decided to start with the shrimp and crawfish bruschetta which is served in lobster butter with artichokes and tomatoes over a Rosemary ciabatta crouton. The shrimp was crisp to the bite but when everything was compiled on the delicious bread it was lacking in flavor. Trying to scrub the plate w the bread didn’t really help. The crawfish had a really fishy flavor but I guess it’s its natural flavor.

appetizer

My friend ordered the Mediterranean sandwich which has roasted red peppers, cucumber, spinach, tomato, avocado, alfalfa sprouts, red onion, provolone and Swiss cheese. This place definitely caters to the vegetarian clientele! The filling was good but the bread was not tasty. The alfalfa sprout was lacking too. The cheeses on the sandwich were good though. The side salad was made w old lettuce!

Mediterranean sandwich

I ordered the blues burger since I was craving some red meat. This comes w blue cheese and blue cheese dressing. I decided to indulge and add bacon and get a side of potato chips. we only live once right? This place isn’t known for their hamburgers so I wasn’t expecting much. The bread was so big and dry and the mystery of all the side condiments that came out w my burger was instantly explained. The spicy mustard was great for dipping chips in but the blue cheese dressing was absolutely necessary for the burger.

blue cheese burger

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