Shrimp Spanish Style with Garlic and Tomato Toast

Take your guests on a trip to Spain with this delicious Shrimp with Garlic Toast recipe!


You can find the original recipe online at:

Spanish Style Shrimp


1 Pound of shrimp, peeled and deveined

8 Cloves of garlic

1 Bay leaf

½ Cup olive oil

Fine Sea Salt

Red Pepper Flakes

3 Tablespoons torn flat leaf parsley


Preheat oven to 450. While the oven is preheating, place an earthen ware bowl in to heat with the oven.

· While the oven heats, thinly slice 7 cloves of garlic and place in a medium sized skillet along with the olive oil, bay leaf, and a pinch of red pepper flakes. Turn the heat to low and allow ingredients to steep on low heat for 10-20 minutes, being careful that the olive oil does not begin to fry the garlic. If it gets too hot, lower the heat to simmer or the lowest temperature.

· Meanwhile, peel and devein the shrimp and toss the shrimp with a bit of fine sea salt (about 1 Teaspoon or so). Place in a bowl and run 1 clove of garlic through a microplane grater and then toss shrimp to coat. Refrigerate until ready to use, about 10 minutes or so.

· Once the oven is preheated and the shrimp has be refrigerated for 10 minutes, remove shrimp from the refrigerator and the bowl from the oven. Place the shrimp in the hot bowl and then carefully poor the garlic and oil mixture over the top of the shrimp.

· Place in the oven and cook 3-6 minutes. Check the shrimp after 3 minutes. The shrimp are done when they have turned to their characteristic color and are white and no longer opaque in the center. I took mine out after 5 minutes but you may a bit more or less time, so carefully check them minute by minute until just cooked through (the shrimp will continue to cook in the oil after you take them out so it’s important to not overcook them in the oven in order to avoid that rubbery texture you get with overcooked shrimp).

· Remove the bay leaf and sprinkle the shrimp with the torn flat leaf parsley.

Serve immediately while hot.

Garlic and Tomato Toast


1 Loaf crusty bread

Olive Oil for drizzling

1-2 Clove(s) garlic

1 Tomato, halved

Pinch of sea salt


· Heat a griddle, grill pan, or large skillet over medium heat until very hot (about 4-5 minutes). In the meantime, slice the crusty bread in fairly thick slices, about ½ inch thickness is great.

· Drizzle the bread with a bit of olive oil and place bread in heated pan. Cook bread until it is toasted through on each side with a crusty, nicely browned exterior (about 5 minutes a side give or take). If the bread starts to burn, reduce the heat to medium low and continue.

· Once the bread is done, remove from the pan and immediately take the peeled garlic clove and rub it over the entire outside of the bread. The hard exterior of the bread will catch some of the garlic on the bread leaving behind a nice coating of garlic.

· Now take one tomato half and rub it over the exterior of one side of the bread. It, too, will leave behind bits of tomato creating a thin paste-like coating.

· Finish by adding a touch of sea salt over the top of each slice.

Serve while warm/hot alongside the shrimp with garlic.