It’s finally here, the first installment of my new series “In the Kitchen With…” And the first participant is Vicky. Who is very passionate about cooking and let’s face it, is IN LOVE with shrimp, many many shrimp.
Of course it came as no surprise when Vicky told me that she’ll be preparing Bruschetta with Shrimp, Tarragon and Arugula.
I came prepared, empty stomach and all. I got the camera out and Vicky went to work.
First, she cut up a ciabatta loaf, placed the slices on a baking sheet and drizzled then with olive oil. She baked the bread slices in the oven at 400 degrees.
Once the bread slices were baked, she rubbed each slice with a clove of garlic, and set them aside.
Then she went to work on the bruschetta topping. She chopped up a clove of garlic and sliced a medium sized shallot.
She cooked the shallots and garlic in a skillet with some olive oil, until both were soft.
Once the shallots and garlic softened, she added about a pound of raw, peeled shrimp (without tails). She cooked the shrimp until they were pink. Once the shrimp were cooked she removed them from the skillet, leaving the shallots and garlic in the skillet. She chopped up the shrimp and set them aside.
Vicky then chopped up three tablespoons of tarragon leaves and one packed cup of arugula.
Vicky then proceeded to chop up six Roma tomatoes.
She measured out one quarter of a cup of white wine, one quarter of a cup of low-sodium chicken stock, and one half of a cup of mascarpone cheese.
Once all the ingredients were chopped and measured, they were all added to the skillet. She also added the chopped shrimp back to the skillet, and mixed everything together. She continued to cook all the ingredients together, stirring until the mixture was creamy. She seasoned the mixture with salt and pepper to taste.
Once the mixture was cooked, she topped a slice of the ciabatta loaf with the mixture. Finally, meet the proud chef with her completed dish.
I would consider the first installment of my series a complete success. Of course I had to taste the final product to vouch for it. Let me tell you, I give it two thumbs up, it was delicious.
Vicky, thanks for your support and participation, we’ll definitely do this again!
