Roasted Ciabatta with Shrimp, Tarragon, and Arugula

This is a tasty little open-faced sandwich, and one that's on the messy side as well.  No matter, though, because it's yummy no matter how many times you lick your fingers!  Serve with a light soup as a waist-line friendly luncheon, or cut into bite-sized pieces for a fun appetizer.  Oh, and don't do what I did and forget the arugula!  So sorry!

1 1-pound loaf ciabatta, trimmed and halved horizontally

olive oil

1 garlic clove, halved

1-2 cloves garlic, minced

3 tablespoons olive oil

1 large (or 2 small) shallots, thinly sliced

1 clove garlic, chopped

1 pound extra large peeled and deveined shrimp (tails off works best)

salt and freshly ground pepper

6 plum tomatoes, chopped

1/4 cup dry white wine

1/4 cup chicken stock

3 tablespoons chopped fresh tarragon

2 packed cups arugula, chopped

1/2 cup mascarpone cheese, at room temperature

Place an oven rack in the center of the oven and preheat to 400.  Arrange the bread halves on a baking sheet and drizzle with olive oil.  Bake until light golden, 13-15 minutes.  Cool for 2 minutes, then rub the warm bread with the cut side of the garlic.  Mince this garlic, along with the next 1 or 2 cloves, and scatter on the bread halves for added garlicy goodness.

While the bread is baking, heat the three tablespoons olive oil in a skillet over medium-high heat.  Add the shallot and remaining clove chopped garlic and cook, stirring frequently, until soft, about 2 minutes.  Season the shrimp with salt and pepper and add to the skillet.  Cook for 3 to 4 minutes, until just pink and cooked through.  Remove the shrimp to a cutting board.

In the same skillet, add the tomatoes and season with salt and pepper.  Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.  Meanwhile, cut the shrimp into 1/2-inche pieces.  Raise the heat to high.  Add the wine and deglaze the pan.  Boil for 2 minutes.  Add the stock and boil until most of the liquid has evaporated, about 2 minutes.

Remove the pan from the heat.  Add the shrimp, tarragon, arugula, and mascarpone and stir until the mixture is creamy.  Season to taste with salt and pepper.  Sppon the creamy shrimp and sace over the break and sprinkle with salt and pepper.

Slice and serve.

Serves 4-6.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.