For this 1st trial, i use white bread instead of french bread. It come delicious too though. I bake/toast the bread and spread with garlic butter, before topped with shrimp mixture. "Sooo yummyy.. " said Ehan, my boy. :)
3 Tbsp olive oil
1 large, or 2 small shallots, thinly sliced
1 clove garlic, chopped
1 lb extra-large shrimp , peeled, and deveined
salt & black pepper
6 roma tomatoes, chopped
¼ cup white wine (dry sherry and reduce only Tbsp)
¼ cup chicken stock
3 Tbsp chopped fresh tarragon leaves (cilantro)
1 cup packed arugula, chopped
½ cup mascarpone cheese , at room temperature
Season the shrimp with salt pepper.
In a medium skillet, heat 3 Tbsp of oil oer medium-high heat.
Add the shallots and garlic and cook until sof, about 2 min.
Put the shrimp into the skillet , cook until turns pink about 3-4 min.
remove the shrimp and chop into ½ inch pieces . Set aside.
In the same skillet, add the tomatoes and season with salt pepper.
Cook over medium-high until tomatoes start to soften about 4 min.
Turn the heat to high and add wine, cook for 2 min.
Stir in stock and cook until moist of the liquid has evaporated , about 2 min.
Remove the pan from heat, and add the tarragon, arugula , mascarPONE cheese and chopped shrimp.
Stir until the mixture is creamy . Season with salt pepper to taste.
Put the topping over the toasts bread.
Grab the original recipe from this S I T E