Garlic Butter Shrimp with Bread & Tomato Salad

20 min · Easy · Serves 2

675 kcal per serving · 41g protein

Plump shrimp seared in foaming butter with garlic, chili flakes and lemon — served the Spanish way, with toasted bread to mop up every drop of the garlic butter and a sharp tomato salad on the side.

Ingredients

• 300 g Large shrimp (peeled, deveined)
• 4 cloves Garlic
• 3 tbsp Butter
• Lemon × 1
• 2 tbsp Fresh parsley
• 2 pinches Chili flakes
• 2 pinches Salt
• 160 g Crusty bread
• Tomato × 2
• Red onion × ½
• 2 tbsp Olive oil
• 2 tsp Red wine vinegar

Method

1. Make the tomato salad first

   

   Cut the tomato into thick wedges and slice the red onion as thinly as you can. Toss both in a bowl with the olive oil, the vinegar and a pinch of salt, and leave the bowl on the side until you plate up.

2. Toast the bread

   

   Cut the bread into thick slices and toast them in a dry pan over medium-high heat for about 1 minute a side, until they are marked and crisp at the edges. Set them on the serving plate.

3. Pat Dry

   

   Pat the shrimp dry with paper towels — this is what lets them brown instead of steam.

4. Heat the Pan

   

   Melt the butter in a wide pan over medium-high heat until foamy.

5. Sear

   

   Add the shrimp in a single layer, season with salt and chili flakes, and cook for 90 seconds without moving.

6. Flip & Add Garlic

   

   Flip the shrimp, add the minced garlic, and cook 60 more seconds until the shrimp are pink and curled.

7. Finish

   

   Squeeze the lemon over the pan and scatter the chopped parsley. Toss once and serve.

8. Serve and mop

   

   Tip the shrimp and every drop of the garlic butter into a shallow bowl and put it on the table with the bread and the tomato salad. The bread is not a garnish — tearing it and dragging it through the butter is how the dish is eaten.

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