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Creamy Garlic Shrimp Toast
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Garlicky cream sauce with paprika-coated butterflied shrimp on pan-toasted French bread slices in Chef John's easy recipe for two!
Ingredients:
  • 12 ounces large shrimp, peeled and deveined
  • 1 pinch cayenne pepper
  • 0.25 teaspoon smoked paprika
  • 3 cloves garlic, crushed, or more to taste
  • 2 thick slices French bread
  • 6 tablespoons clarified butter, melted, divided
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 0.5 cup heavy cream
  • 2 tablespoons minced fresh Italian parsley
  • 1 pinch salt, or to taste
Instructions:
  • Split the shrimp open and place them in a mixing bowl. Sprinkle with cayenne, paprika, and garlic, then mix well until the shrimp are fully coated. Chill in the refrigerator until ready to use.
  • Remove excess crust from the bread.
  • Pour the melted butter into a skillet over medium heat. Place both slices of bread in the skillet and cook until they turn golden brown, about 3 to 4 minutes on each side. Transfer the bread to a plate and clean the skillet from any crumbs.
  • Pour the rest of the melted butter into the sizzling skillet and raise the heat to high. When the pan is sizzling hot and the first whiff of smoke appears, carefully lay the shrimp in an even layer using tongs. Let them sizzle undisturbed for 1 minute.
  • Zest the lemon and squeeze the juice. Pour in the cream and stir vigorously to deglaze the pan. Allow the sauce to simmer for 1 ½ to 2 minutes while the shrimp cooks and the sauce thickens.
  • Remove from heat and gently fold in fresh parsley. Sample the dish and season with salt to taste.
  • Evenly distribute the shrimp and sauce on each piece of toasted bread.

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