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)
5 garlic cloves, divided
1 tablespoon canola oil
1 pound peeled and deveined medium shrimp
1 cup halved grape tomatoes
1/2 cup unsalted chicken stock
1 tablespoon fresh lemon juice
1 1/2 teaspoons all-purpose flour
3 tablespoons chilled butter, cut into small pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)
8 (3/4-ounce) slices whole-wheat French bread
How to Make It
Preheat broiler to high. Thinly slice 4 garlic cloves; cut remaining garlic clove in half lengthwise.
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.
Add sliced garlic and tomatoes to pan; sauté 30 seconds or until tomatoes begin to soften.
Combine chicken stock, lemon juice, and flour, stirring well with a whisk or fork.
Add stock mixture to pan; bring to a boil. Cook 1 minute or until slightly thickened.
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.
Arrange bread on a baking sheet. Broil 1 minute on each side or until toasted.
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.