Shrimp sauteed in garlic, then simmered in a light broth. Piled high on garlic toast for an appetizer or as a main dish!
Course: Appetizer, dinner, lunch
Cuisine: American, Italian
Keyword: garlic, shrimp
Author: Sarah Ricci
2tbspOlive Oilextra virgin
1 1/4lbLarge Shrimp peeled, deveined, + tail on
1tspCrushed Red Pepper
2tbspLemon Juicefreshly squeezed
Salt + Pepper to taste
1Baguette cut into 1/2 inch slices
Peel and devein shrimp by making a shallow slit down the middle of the back to expose the black intestine. Lift out the black vein with the point of a paring knife and wipe it off. Keep base of tail on so the tip of shrimp stay juicy.
Heat olive oil and 2 tbsp. of butter in large pan or skillet. Add in the minced garlic and saute until fragrant (about 1 minute). Add in shrimp, salt + pepper to taste and saute for about 2 minutes on one side. Once the shrimp begin to turn pink, flip them over using tongs.
Pour in chicken broth and the red pepper flakes and simmer for about 2 minutes. The sauce will reduce by about half.
Add in the remaining 2 tbsp of butter, lemon juice and parsley and remove the pan from the heat.
Preheat grill to medium heat.
Cut baguette into 1/2 inch slices
In a small bowl, combine butter + minced garlic and melt in microwave. Brush melted butter + garlic onto both sides of the baguette slices.
Place the bread on the grill. Cook and turn occasionally, until the bread is crisp on both sides.
Not in the mood for toast. Swap for favorite pasta! Low carb version: Serve this over cauliflower rice or zucchini noodles. Alternative to grilled toast: You can broil them in your oven on the low temperature for one and a half minutes on each side