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)
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 49%
  • Protein: 7.1g
  • Fat: 6.8g
  • Saturated fat: 3.6g
  • Carbohydrate: 8.4g
  • Fiber: 0.5g
  • Sodium: 129mg
  • Cholesterol: 47mg

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. 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. 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. 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.
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