Photo: Leigh Beisch
Yield
4 servings (serving size: 3/4 cup shrimp mixture and 1 slice bread)

Prep: 15 minutes; Cook: 12 minutes. Piquillo peppers are sweet, delicate Spanish peppers found jarred in the specialty section of the supermarket. Sautéed with shrimp and sherry, they make a sauce perfect for mopping up with crusty, toasted bread.

Recipe Is:

How to Make It

Step 1

Preheat broiler. Lightly brush olive oil on one side of each slice of bread, using 1 tablespoon of the oil. Broil until slices are browned on both sides, about 3 minutes per side. Set aside and keep warm.

Step 2

In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and bay leaf, and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, sherry, and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper, and divide among 4 dishes. Sprinkle with parsley and serve with the bread slices.

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