Photo: Jennifer Causey; Styling: Lindsey Lower
Check around for the best prices on shrimp: Sometimes, it's at the seafood counter; other times, it's in the freezer case. The garlic that's rubbed on the toast at the end lends lots of punch; for sensitive taste buds, skip that step. (Cost for 4: $11.11)
Serves 4 (serving size: 2 toast slices and about 3/4 cup shrimp mixture)
1. Preheat broiler to high. Thinly slice 4 garlic cloves; cut remaining garlic clove in half lengthwise.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until almost done, stirring occasionally.
3. Add sliced garlic and tomatoes to pan; sauté 30 seconds or until tomatoes begin to soften.
4. Combine chicken stock, lemon juice, and flour, stirring well with a whisk or fork.
5. Add stock mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened.
6. Reduce heat to medium-low. Gradually add butter pieces, stirring constantly until butter melts before adding more. Stir in salt, pepper, and parsley, if desired.
7. Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
8. Rub 1 side of each toast slice with cut sides of halved garlic clove. Spoon shrimp mixture over toast.
3 Ways to Riff: • Use the shrimp mixture as a sauce for a pasta toss. • Serve the shrimp mixture over brown rice, grits, or mashed potatoes. • Not into shrimp? Use chopped chicken instead.