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Bruschetta with Shrimp, Tarragon and Arugula Recipe

Bruschetta with Shrimp, Tarragon and Arugula

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (86)

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Average Rating:

Total Reviews: 86

Showing 31-40 of 86

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  • on May 06, 2011

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    I made this for a party of 60. It was definitely the favorite dish of the night! Definitely will be making this again. I wouldn't put as much white wine in it though - personal preference.

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  • on May 03, 2011

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    Superior Eats!!! Simply fabulous! Loved loved loved it!!!! Thanks Giada!!

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  • on April 21, 2011

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    Perfect I can eat it any day of the week

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  • on April 11, 2011

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    this is my favorite appetizer for my pizza nights! every now and then, when I make it and i would crave to eat it for days, which i eat for days...lol till the next time i make it again. I love the yummy sauce with shrimp etc. I make sure my bread is super crunchy and add everything together. yum!

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  • on February 21, 2011

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    incredable!!!!!!!!!!

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  • on February 19, 2011

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    It is a Crunchy Garlic Bread Piled High with a Luxurious Party Sauce..

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  • on February 13, 2011

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    Used 8 ciabatta bread rolls vice loaf, left out wine and stock, removed scallions and garlic after golden brown (5 minutes then added after tomatoes cooked down along with shrimp. Heated and removed from heat, added chopped herbs and then sour cream. Served over split toasted rolls. Used 1.5 lbs 31-40 count shrimp and did not cut shrimp. dish was excellent. Made 16 portions and family loved it.

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  • on February 13, 2011

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    Amazing! Cannot wait to have a dinner party and serve this!

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  • on February 12, 2011

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    Was very good; definitely needs the red pepper flakes; used 1/2 tsp of dried tarragon and would not want to use more.

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  • on February 01, 2011

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    This is amazing. Great over pasta too. Very easy and delicious.

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