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Creamy Tarragon Shrimp Toasts

Total time 45 mins
Yield Makes 20 to 22 crostini (serves 8 to 10 as an appetizer)
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per crostini.