Ingredients (Serves 2)
1. Shrimp – 15 – 20, clean and pat dry with paper towel
2. Extra virgin olive oil – 3 – 4 tbsp
3. Garlic – 3 – 4 medium, thinly sliced
Crushed chilli flakes – 1 pinch
Smoked paprika – 1/2 tsp
White wine – 1 tbsp + 1 pinch sugar (you can use 2 tsp lemon juice instead)
Salt and pepper – To taste
4. Fresh parsley – 1 – 2 tsp, minced
Place 3 – 4 tbsp extra virgin olive oil and garlic in a pan. Switch on the heat to low-medium and cook until garlic turns light golden and fragrant. Add crushed chilly flakes and stir for a second. Add cleaned shrimp, salt, pepper, paprika and cook for a minute over meidum heat. Add white wine and a pinch of sugar. Cook for 1 – 2 minutes (if you are using lemon juice instead of white wine, add it now) and switch off. Sprinkle chopped parsley. Serve after two minutes with toasted bread to soak up the gravy. I served it with tomato bread.
Tomato Bread Recipe (Pan con Tomate)
To make tomato rubbed bread
Toast a few bread slices (baguette or any crusty bread) until light golden. Remove bread from heat and immediately rub 1 side of each slice with the cut side of a clove of garlic, then rub with cut side of a ripe tomato half (leave the skin behind). Use 1 tomato half for 3 – 4 slices of bread. The aim is to have some tomato flavor without making it very soggy. Drizzle some extra virgin olive oil over the tomato bread, sprinkle a tiny pinch of salt and serve immediately with shrimp.