This super easy and flavorful fish dish was inspired by my travel to San Sabastian (Basque Country) where we enjoyed so many seafood pintxos like this one. This year, I will be serving this dish as an appetizer for Christmas Eve's Feast of the Seven Fishes.
You are welcome to use shelled shrimp, however leaving the shells on adds a ton of flavor. —erekavetrini
Shrimp, deveined, shells left on
Garlic cloves minced
Ancho chile powder
Crushed tomatoes (canned)
(OPTIONAL) Liquid from Chipotle in Adobo Can
To a large pan, add olive oil, garlic, smoked paprika, cumin, and ancho chile powder. Stir to combine and cook over medium heat until garlic is golden brown.
Once the garlic is golden brown, add salt, chipotle in adobo, and crushed tomatoes. Stir to combine well then add shrimp and broth. Cover and let cook until shrimp turn pink and have just started to curl then remove the lid and remove from heat.
Add one large piece of toasted bread to a shallow bowl, top with shrimp and spicy garlic tomato sauce from the pan. Enjoy!