Creamy Garlic Shrimp Toast Recipe

I absolutely adore serving rich, saucy dishes atop perfectly toasted bread. This creamy garlic shrimp toast is a standout: buttery, golden toast soaked in a luscious garlic cream sauce, paired with sweet, tender shrimp. Pan-frying the bread in clarified butter ensures it stays crisp while soaking up every drop of sauce. If you butterfly the shrimp, the result is not only visually stunning but also ideal for scooping up the creamy garlic goodness.

Ingredients (2 servings)

• 12 ounces large shrimp, peeled and deveined
• 1 pinch cayenne pepper
• 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
• cup heavy cream
• 2 tablespoons minced fresh Italian parsley
• 1 pinch salt, or to taste

Directions

Step 1: Butterfly the shrimp and place them in a mixing bowl. Add cayenne, smoked paprika, and crushed garlic. Stir until the shrimp are evenly coated and refrigerate until ready to cook.

Step 2: Trim most of the crusts off the French bread slices. Heat 4 tablespoons of melted butter in a skillet over medium heat. Add the bread and toast each side for 3-4 minutes until golden brown. Remove the bread to a plate and wipe the skillet clean of crumbs.

Step 3: Add the remaining melted butter to the skillet and increase the heat to high. When the pan is very hot and just starting to smoke, arrange the shrimp in a single layer using tongs. Sear without stirring for 1 minute.

Step 4: Sprinkle the shrimp with lemon zest, then add lemon juice and heavy cream. Stir gently to scrape up any browned bits from the skillet. Let the cream come to a boil and reduce for 1-2 minutes, until the shrimp are cooked and the sauce thickens.

Step 5: Turn off the heat and fold in the chopped parsley. Taste and adjust the salt if needed.

Step 6: Divide the shrimp and creamy garlic sauce evenly over each piece of toasted bread. Serve immediately and enjoy the perfect harmony of crisp toast and rich, garlicky shrimp.

Chef's Notes

• Do not use pre-cooked shrimp for this recipe. If using smaller shrimp, you may skip butterflying them.
• Other shellfish, such as scallops, lobster, or crawfish, can be substituted for shrimp.
• French bread slices should be to inch thick for optimal texture.
• If the shrimp finish cooking before the sauce is thickened, remove them and cover. Finish reducing the sauce, then return the shrimp and fold in parsley.

Nutrition Facts (per serving)

• Calories: 835
• Total Fat: 64g (82%)
• Saturated Fat: 38g (192%)
• Cholesterol: 435mg (145%)
• Sodium: 580mg (25%)
• Total Carbohydrate: 26g (10%)
• Dietary Fiber: 1g (5%)
• Protein: 40g (80%)
• Potassium: 470mg (10%)

*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.