Description
Shrimp in garlic oil on crusty bread—an awesome appetizer inspired by tapas we had in Spain. So easy and fast!
Ingredients
- 1 pound Shrimp (21-25 Size, Peeled And Deveined)
- 1 whole Baguette, Sliced
- 1 head Garlic
- ¼ cups Olive Oil
- 1 teaspoon Paprika
- ½ teaspoons Smoked Paprika
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 2 Tablespoons White Wine
- 1 Tablespoon Chopped Parsley
Preparation
Clean the shrimp and pat dry. Slice and toast the baguette.
Peel all the garlic and mince finely. Add to a pan over medium low heat with the olive oil. We have a clay pot from Spain, but any pan will work. Keep stirring, allowing the garlic to sizzle lightly (you want to make sure not to burn the garlic) for a few minutes. Add the paprika, salt and pepper, and stir.
Bring the heat up to medium and add the shrimp to the pan. Let the shrimp cook for 90 seconds, flip, and add the white wine. Let everything cook together for another 2 minutes, or until the shrimp is just cooked through. Place shrimp on toasted bread, drizzle with garlic oil, and garnish with parsley.
