Toasted Ciabatta with Shrimp, Tarragon and Arugula

Total Time:
30 min
15 min
Inactive Prep:
15 min
4 to 6 servings


  • One 1-pound loaf ciabatta bread, trimmed and halved horizontally
  • Olive oil, for drizzling
  • 1 clove garlic, halved
    • 3 tablespoons olive oil
    • 1 clove garlic, chopped
    • 1 large or 2 small shallots, thinly sliced
    • 1 pound extra-large shrimp, peeled and deveined
    • Kosher salt and freshly ground black pepper
    • 6 plum tomatoes, chopped
    • 1/4 cup white wine
    • 1/4 cup low-sodium chicken stock
    • 1 packed cup arugula, chopped
    • 1/2 cup mascarpone cheese, at room temperature
    • 3 tablespoons chopped fresh tarragon


    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, stirr