Author Notes
Warm toasted ciabatta bread topped with roasted shrimp and lemony tarragon-shallot butter. —Riley Wofford
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Ingredients
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1/2 pound
shrimp, peeled and deveined
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2 tablespoons
olive oil
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Kosher salt
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Freshly ground black pepper
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1 1/4
sticks unsalted butter, at room temperature
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2
shallots, roughly chopped
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2
garlic cloves, peeled
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1
lemon, zested and juiced
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2 tablespoons
champagne vinegar
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1 tablespoon
fresh tarragon leaves
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1
(1 pound) loaf ciabatta bread, cut in half horizontally
Directions
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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.
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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.
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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.
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