Giada De Laurentiis' Shrimp and Arugula Bruschetta | Giada At Home

Giada's garlic-rubbed bread is piled high with a luxurious and hearty sauce! Subscribe to #discoveryplus to stream more #GiadaAtHome: https://discoverypl.us/40xKm1e. Get the recipe ▶ https://foodtv.com/3LsJKFW Subscribe to Food Network ▶ http://foodtv.com/YouTube Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Bruschetta with Shrimp, Tarragon and Arugula RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Easy Total: 40 min Prep: 15 min Cook: 25 min Yield: 4 to 6 servings Ingredients 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. 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. 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. 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. 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. 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #ShrimpAndArugulaBruschetta Giada De Laurentiis' Shrimp and Arugula Bruschetta | Giada At Home | Food Network https://www.youtube.com/watch?v=zH9Djal-iMM