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Bruschetta with Shrimp, Tarragon and Arugula Recipe

Bruschetta with Shrimp, Tarragon and Arugula

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Average Rating:

Total Reviews: 85

Showing 51-60 of 85

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  • on August 22, 2010

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    Very pleased with the outcome...shrimp was sweet and sauce had just the right combo of garlic/shallot and creaminess from the marscapone.....might add some red pepper flakes next time to spice it up a bit...overall just a very solid dish...(I did cut back on the tarragon for personal tastes also.....responding to one rater's comment about making ahead and reheating...you would risk the shrimp getting tough and I would think the marscapone would break when you reheat...

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  • on August 21, 2010

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    just saw this on tv last week while on vacation. Looked delicious and after reading the reviews, can't wait to try it. With the exception of making the bruschetta, can the remaining ingredients be made ahead of time, refrigerated, and then reheated?

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  • on August 21, 2010

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    This is Off-The-Charts good! I've even put it over spaghetti squash when I didn't feel like eating the bread. It's addictive!!

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  • on August 21, 2010

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    This was really easy to make and the family raved about it. Saw the show, went to the store right away, and made for dinner same day. This was great--really fresh with the tarragon and arugula and substantial from the shrimp. Could only find large loaves of ciabatta. Next time if I can't find a smaller loaf, I would just use a baguette and cut on the bias so each serving is not so huge!

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  • on August 19, 2010

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    This was by far one of my most favorite appetizezrs I've ever made and/or bought at a restaurant. I've eaten bruschetta at many restaurants but the flavoring of this exceeded my expectations!

    I followed the recipe with 2 exceptions (because I forgot the ingredients at the store. I left out the Tarragon and Marscapone and just add a 3 cheese (Mozzarella, Parmegiano Reggiano, Asiago mixture.

    My only complaint is that I did not fix enough when I made it because I could've eaten this as my main meal.

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  • on August 15, 2010

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    This recipe is absolutely phenomenal! Easy and sooooo orgasmic! : Serve with a nice chard and you will be in pure heaven!

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  • on August 09, 2010

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    I made this and put it over angel hair pasta. It was SOOOOO good. One of Giada's best recipes!

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  • on July 25, 2010

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    This recipe was amazingly easy. The hardest part was cleaning and deveining the shrimp. Next time I'll buy it already deveined. Never use frozen cooked shrimp - you won't get those natural shrimp juices that make the bruschetta sauce so good.

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  • on July 23, 2010

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    Great recipe except where is the nutrition info?

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  • on July 21, 2010

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    This came together very quickly and easily and had great flavor!! I love the creaminess that the mascarpone added to the dish and can now see why a lot of reviewers said they would like to try it over pasta. I would like to take this to a picnic and am wondering how this tastes if it is made ahead of time and served at room temp, has anyone tried that?

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