I adapted this recipe from Saveur magazine. We had some friends over for a tapas party and I made this dish. It is a bit involved but so worth the extra work. The good thing is that the sauce can be prepared ahead of time. It worked out very well, as I was able to attend to my guests and cook the shrimp right before serving. Try this dish next time you want to have garlic shrimp.
- 1 to 2 pounds medium shrimp, shelled and deveined
- 1 to 2 teaspoons salt
Sprinkle the salt on the shrimp and let sit for 1 to 2 hours.
- ¼ cup extra virgin olive oil
- 3 garlic cloves, smashed
- 2 two inch baguette slices
- 4 garlic cloves, grated
- ½ cup slivered, blanched almonds
- ½ cup parsley, chopped
- ½ cup cilantro, chopped
- 2 cups fish stock (2 tablespoons separate)
- 1 bay leaf
Add olive oil and garlic cloves to a medium saucepan and cook on medium heat for 3 to 4 minutes, making sure the garlic cloves don’t burn. Take out the garlic and discard. Turn the heat up and fry the bread slices 1 to 2 minutes on each side. Take out and place on a paper towel. Turn the heat off.
Transfer the fried slices, garlic, almonds, parsley, cilantro and 2 tablespoons of fish stock. Process till smooth.
Add the remaining fish stock to the garlic olive oil. Turn the heat on and bring to a boil. Add the bay leaf and cook for 5 to 7 minutes. Add the processed mixture and bring to a boil and cook on a simmer for 10 minutes. Add the shrimp and gently cook till they are cooked. Serve immediately.