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Creamy Tarragon Shrimp Toasts





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



Total Time
45 mins

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
Step 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).

Step 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.

Step 3
3

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

Step 4
4

Note: Nutritional analysis is per crostini.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 125Calories from Fat 49
% Daily Value *
Total Fat 6.8g11%

Saturated Fat 3.6g18%
Cholesterol 47mg16%
Sodium 129mg6%
Total Carbohydrate 8.4g3%

Dietary Fiber 0.5g2%
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.