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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
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
Ingredients
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1.5 pounds
Shrimp, deveined, shells left on
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5
Garlic cloves minced
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1/2 teaspoon
Smoked paprika
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1/4 teaspoon
Cumin
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1/8 teaspoon
Ancho chile powder
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1/2 teaspoon
Salt
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14.5 ounces
Crushed tomatoes (canned)
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1-2 tablespoons
(OPTIONAL) Liquid from Chipotle in Adobo Can
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1/2
Loaf of thick crusted bread, sliced & toasted
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1/4 cup
Olive Oil
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1/2 cup
Fish broth or light vegetable broth
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1
(OPTIONAL) Container of micro greens
Directions
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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.
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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.
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Add one large piece of toasted bread to a shallow bowl, top with shrimp and spicy garlic tomato sauce from the pan. Enjoy!
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