Bruschetta with Shrimp, Tarragon and Arugula is an elegant yet simple appetizer that delivers bright Mediterranean flavors in every bite. Crisp toasted bread serves as the base for juicy shrimp, fragrant tarragon, and peppery arugula tossed lightly in lemon and olive oil. It’s a perfect dish for gatherings, light lunches, or a weekend treat with wine.
Cooking Time: 25 minutes
Servings: 4
Ingredients:
1 baguette, sliced into ½-inch thick rounds
2 tablespoons olive oil (for brushing bread)
1 pound medium shrimp, peeled and deveined
1 tablespoon butter
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh tarragon
1 ½ cups fresh arugula
2 tablespoons extra virgin olive oil (for dressing)
1 teaspoon balsamic vinegar (optional)
Grated Parmesan cheese, for garnish
Instructions:
-
Toast the Bread:
Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil. Toast for 6–8 minutes, turning once, until golden and crisp. Remove and set aside to cool slightly. -
Cook the Shrimp:
In a large skillet, heat butter and a drizzle of olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add shrimp, salt, and pepper, and sauté for 3–4 minutes until pink and cooked through. Stir in lemon juice, zest, and chopped tarragon. Remove from heat and let it cool slightly. -
Prepare the Arugula:
In a small bowl, toss arugula with extra virgin olive oil, a few drops of balsamic vinegar (if using), and a pinch of salt. This will soften the greens and add brightness. -
Assemble the Bruschetta:
Spoon a bit of arugula on each toasted baguette slice. Top with shrimp and a drizzle of the pan’s buttery lemon sauce. Sprinkle with a bit of Parmesan cheese and more fresh tarragon if desired. -
Serve:
Serve warm or at room temperature as an appetizer or light meal. Pair with chilled white wine or sparkling water with lemon.
Nutrition (per serving):
Calories: 320
Protein: 28g
Carbohydrates: 18g
Fat: 14g
Fiber: 2g
Sodium: 520mg
Tips:
Use sourdough or ciabatta bread for more texture and flavor.
For a richer flavor, rub each toasted slice with a cut clove of garlic before topping.
If you like heat, add a pinch of red pepper flakes to the shrimp while cooking.
Substitute arugula with baby spinach or watercress for a milder taste.
Make ahead by cooking shrimp and toasting bread earlier, then assemble right before serving to keep it crisp.
