Spanish Garlic Shrimp with Smoked Paprika and Crusty Bread

Per serving  415 kcal · 26g protein · 19g carbs · 23g fat

Ingredients

• 400 g shrimp
• 6 count garlic cloves
• 1 count baguette
• 45 ml olive oil
• 1 g smoked paprika
• 0.5 g salt
• 0.25 g black pepper
• 120 ml dry white wine
• 15 ml fresh lemon juice
• 0.5 g fleur de sel
• 10 g fresh parsley

Steps

1. Slice 6 garlic cloves thinly and set aside. Cut 1 baguette in half lengthwise, then cut each half into 2 pieces to make 4 pieces total. Brush the cut sides with 15 ml olive oil, season with salt and pepper, and set aside.
2. Pat 400 g shrimp dry with paper towels and season both sides with 1 g smoked paprika, ½ g salt, and ¼ g black pepper.
3. Heat a cast iron skillet over medium-high heat for 2 minutes. Add 30 ml olive oil, then scatter the sliced garlic across the pan. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
4. Add the seasoned 400 g shrimp to the hot garlic oil in a single layer. Do not stir for 90 seconds — let them sear. Flip each shrimp and cook another 90 seconds until opaque and cooked through (internal temperature 63°C/145°F when checked with an instant thermometer).
5. Pour 120 ml dry white wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits. Simmer for 1 minute, then stir in 15 ml fresh lemon juice and ½ g fleur de sel. Taste and adjust seasoning.
6. While the shrimp cook, place the 4 baguette pieces on the oven rack and broil at 450°F (230°C) for 2–3 minutes, watching carefully, until golden and crispy.
7. Transfer the shrimp and garlic to 2 shallow bowls or plates. Pour all the pan sauce over them. Tear 10 g fresh parsley leaves and scatter over the top. Serve immediately with the 4 crusty baguette pieces on the side for dipping.