Prep: 15 minutes; Cook: 12 minutes. Piquillo peppers are sweet, delicate Spanish peppers found jarred in the specialty section of the supermarket. Sautéed with shrimp and sherry, they make a sauce perfect for mopping up with crusty, toasted bread.
2 tablespoons extra-virgin olive oil, divided
4 (3/4-inch-thick) slices crusty bread
6 large garlic cloves, minced
1 bay leaf
1 pound frozen peeled deveined medium shrimp, thawed
1 cup jarred piquillo peppers, cut into thin strips, rinsed, and drained
1/3 cup sherry (such as a fino)
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley
How to Make It
Preheat broiler. Lightly brush olive oil on one side of each slice of bread, using 1 tablespoon of the oil. Broil until slices are browned on both sides, about 3 minutes per side. Set aside and keep warm.
In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and bay leaf, and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, sherry, and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper, and divide among 4 dishes. Sprinkle with parsley and serve with the bread slices.