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)

Ann Taylor Pittman
Recipe by Cooking Light March 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
21 mins
total:
21 mins
Yield:
Serves 4 (serving size: 2 toast slices and about 3/4 cup shrimp mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high. Thinly slice 4 garlic cloves; cut remaining garlic clove in half lengthwise.

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  • 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.

Nutrition Facts

307 calories; fat 13.7g; saturated fat 5.9g; mono fat 4.6g; poly fat 1.5g; protein 20g; carbohydrates 24g; fiber 1g; cholesterol 166mg; iron 1mg; sodium 630mg; calcium 80mg.
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