Author Notes
Warm toasted ciabatta bread topped with roasted shrimp and lemony tarragon-shallot butter. —Riley Wofford
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.