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Author Notes: Warm toasted ciabatta bread topped with roasted shrimp and lemony tarragon-shallot butter. —Riley Wofford
Serves 4 to 6
- 1/2 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 1/4 sticks unsalted butter, at room temperature
- 2 shallots, roughly chopped
- 2 garlic cloves, peeled
- 1 lemon, zested and juiced
- 2 tablespoons champagne vinegar
- 1 tablespoon fresh tarragon leaves
- 1 (1 pound) loaf ciabatta bread, cut in half horizontally
- Preheat the oven to 400°F. Toss the shrimp with the olive oil and arrange on a large rimmed baking sheet. Season with salt and pepper. Roast for 8 to 10 minutes, until cooked through.
- Combine the butter, shallots, garlic, lemon zest, lemon juice, vinegar, and tarragon in the bowl of a food processor and process until smooth. Season with salt and pepper, to taste.
- Spread the butter mixture over the cut sides of the bread and place, buttered side up, on a large rimmed baking sheet. Bake for 10 to 12 minutes, until the butter is melted and golden brown. Arrange the shrimp over the top, then cut the bread into 1-inch thick slices and serve.