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Garlic Shrimp with Paprika Toast
Recipes
Garlic Shrimp with Paprika Toast
4 servings
20 minutes total

Ingredients

  • 1 loaf Bakery Cuban (or crusty) bread, sliced
  • 6 cloves garlic, finely chopped
  • ¼ cup Italian parsley, finely chopped
  • ½ cup roasted red peppers, coarsely chopped
  • 1 lemon, for zest/juice
  • 2 tablespoons unsalted butter
  • 5 tablespoons olive oil, divided
  • 1 ½ teaspoons smoked paprika, divided
  • ½ teaspoon crushed red pepper
  • 1 lb large peeled/deveined shrimp, tails removed
  • 3 teaspoons capers
  • ¼ cup dry sherry (or cooking) wine

Prep

    • Cut eight ½-inch-thick slices from the bread.
    • Chop garlic, parsley, and roasted red peppers.
    • Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons).

Steps

    1. Place in large sauté pan on medium heat: butter, 2 tablespoons oil, ½ teaspoon paprika, and 1 teaspoon garlic; cook 1 minute, whisking until well blended.
    2. Add bread slices to pan; cook 2–3 minutes on each side or until golden and crispy. Remove bread from pan; sprinkle with 1 tablespoon parsley. (Repeat with remaining bread slices.)
    3. Place in same pan: remaining 3 tablespoons oil and 2 teaspoons garlic; cook and stir 1 minute or until golden. Stir in red pepper and shrimp; cook and stir 1–2 minutes and just until shrimp turn pink and opaque.
    4. Stir in remaining 1 teaspoon paprika, roasted red peppers, and capers; cook and stir 30 seconds or until blended. Add sherry; cook 1–2 minutes or until liquid reduces by about one-half. Stir in remaining 3 tablespoons parsley, lemon juice, and zest. Serve shrimp mixture over toast.

Amount per ¼ recipe serving: Calories 480, Total Fat 28g, Sat Fat 8g, Trans Fat 0g, Chol 195mg, Sodium 1180mg, Total Carb 28g, Fiber 2g, Sugars 1g, Protein 25g, Calc 10%, Vitamin A 45%, Vitamin C 60%, Iron 8%