bonappetit4.6
Shrimp and Tomato Toasts
This toast is loaded with bright aioli, punchy tomatoes, and smoky shrimp—it definitely requires a fork and knife.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
📝 Preparation Steps
1
Finely grate 1 whole garlic clove into a medium bowl. Add 1 large egg yolk, 1 tsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and whisk to combine. Gradually stream in ½ cup extra-virgin olive oil, whisking constantly until aioli is light and thickened. Whisk in remaining 1 Tbsp. fresh lemon juice and season with salt. Set aioli aside.
large egg yolk1
2
Pat 1 lb. tail-on large shrimp, peeled, deveined, dry with paper towels; season with salt and set aside.
. tail-on large shrimp, peeled, deveined1 lb
3
Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Working in 2 batches and adding more oil between batches if needed, cook 4 thick slices crusty bread until golden brown and crisp, 1–⏱️ 2 minutes per side. Transfer to plates; wipe out pan.
thick slices crusty bread4
4
Heat 2 Tbsp. extra-virgin olive oil in same pan over medium-high. Arrange reserved shrimp in a single layer and cook, undisturbed, ⏱️ 2 minutes. Continue to cook, tossing occasionally, until just opaque, about ⏱️ 2 minutes more. Transfer to a plate.
5
Add remaining 2 Tbsp. extra-virgin olive oil to same pan, then add 2 pints cherry tomatoes in a single layer. Cook, undisturbed, until blistered underneath, about ⏱️ 4 minutes. Add 3 garlic cloves, thinly sliced, 1 Tbsp. sherry vinegar or red wine vinegar, 1½ tsp. smoked paprika, 1 tsp. ground cumin, ½ tsp. mild red chile flakes, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, stirring occasionally, until combined and some tomatoes have burst, about ⏱️ 4 minutes. Add shrimp and cook, stirring to coat, until heated through, about ⏱️ 1 minute.
pints cherry tomatoes2. sherry vinegar or red wine vinegar1 Tbsp½ tsp. smoked paprika1. ground cumin1 tsp
6
Spread a thick layer of aioli over each toast. Spoon shrimp mixture on top, then scatter chopped parsley over. Sprinkle with more mild red chile flakes.
Chopped parsley (for serving)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...