Creamy Tarragon Shrimp Toasts

This elegant shrimp appetizer features shrimp sauteed in wine and fresh herbs, then served over toasted baguette slices topped with mascarpone cheese or cream cheese.

Yield:

Makes 20 to 22 crostini (serves 8 to 10 as an appetizer)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 125
Caloriesfromfat 49 %
Protein 7.1 g
Fat 6.8 g
Satfat 3.6 g
Carbohydrate 8.4 g
Fiber 0.5 g
Sodium 129 mg
Cholesterol 47 mg

Ingredients

1 cup mascarpone or soft cream cheese
3 tablespoons finely shredded lemon zest
20 to 22 thin slices baguette, cut on the diagonal and lightly toasted
2 tablespoons olive oil
1 tablespoon minced garlic
1 1/2 pounds shelled, deveined shrimp (26 to 30 per lb.), tails pulled off, rinsed and drained
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh tarragon leaves
Freshly ground black pepper
Sea salt
Tarragon sprigs

Preparation

1. In a small bowl, mix mascarpone and lemon zest. Spread a thin layer of the mixture on 1 side of each baguette slice and set on a platter (save any leftover cheese mixture for another use).

2. Pour oil into a large frying pan over medium-high heat. Add garlic and cook, stirring often, until fragrant but not beginning to brown, about 1 minute. Add shrimp and cook, stirring often, until beginning to turn pink on the outside, 2 to 3 minutes. Increase heat to high, pour in wine, and boil, stirring often, until liquid is almost all evaporated and shrimp are opaque but still moist-looking in center of thickest part (cut to test), about 4 minutes. Stir in lemon juice, chopped tarragon, and pepper to taste. Remove from heat.

3. Spoon a couple of shrimp with some sauce onto each toast and sprinkle with sea salt. Garnish each with a tarragon sprig.

Note: Nutritional analysis is per crostini.

Note:

August 2009