toasted ciabatta with shrimp and tarragon butter

Prawn

Toasted Ciabatta with Shrimp and Tarragon Butter

Warm toasted ciabatta bread topped with roasted shrimp and lemony tarragon-shallot butter.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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.